Besides being Taco Tuesday, it's also Double-Post Tuesday. Here are six yummy chocolate recipes to help you through the day, including Buckeyes and Chocolate Truffles. Enjoy!
DECADENT CHOCOLATE MOUSSE
I'm not sure where I found this yummy recipe, but it's one of those super-easy desserts that is decadent and tastes like it took forever to make
14-16 oz tub silken tofu
16 oz package chocolate chips
1 T vanilla
1 T maple syrup, optional
Melt chocolate chips over low heat, stirring constantly. Set aside. Place tofu in blender. Pulse once or twice to start breaking it down. With spatula or wooden spoon, scrape melted chocolate chips and vanilla into tofu in blender, along with maple syrup, if using. Blend on low setting until chocolate and tofu are completely mixed, maybe 30 seconds. Pour into 4 bowls and let cool.
Note:If you prefer, you can use carob chips in place of the chocolate chips.
CHOCOLATE TRUFFLES
This is also from about.com, from their baking and desserts guide.
1/2 cup plus 1 tablespoon whipping cream
6 tablespoon unsalted butter
1 1/8 pounds bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons sour cream
Flavorings (add to your individual taste), such as almond, orange, or coconut extract, or liqueurs such as Amaretto, Framboise, etc.
For Dipping:
3/4 pounds white chocolate (not candy coating), chopped
3/4 pounds bittersweet (not unsweetened) chocolate, chopped
For Rolling:
Cocoa powder
Finely chopped nuts
Coconut
Crushed Oreo cookies
Grated chocolate
Bring cream and butter to boil in heavy large saucepan. Reduce heat to medium; stir until butter melts. Add chocolate; whisk until melted and smooth. Remove from heat. Whisk in sour cream. Pour into as many bowls as you want separate flavors (I split it into thirds and make mint, almond, and raspberry), and add flavorings until you reach desired flavor. (Aw, shucks, you have to keep tasting it here to get it right!) How much you add depends on how many flavors you are making, and the strength of the flavoring you add. When I split it into thirds, I start with about 1/2 tsp of flavoring per batch. Refrigerate mixture until firm enough to be molded, about 1 hour. Line 2 large cookie sheets with foil. Using about 1-2 tablespoons of truffle mixture for each (depending on desired size), form into balls and set on sheets. Refrigerate 2 hours, or freeze for 30-60 minutes.
Dipping/Rolling:
Line a cookie sheet with foil. Melt white chocolate in top of double boiler over simmering water, stirring until candy thermometer registers 115F. (I usually microwave mine!) Remove from over water. Using a fork or candy dipper, dunk a truffle in white chocolate, tilting pan, if necessary. Tap against side of pan to to remove excess chocolate. Alide truffle off fork and onto clean foil-lined cookie sheet. Wipe fork clean. Repeat process with as many truffles as you want coated in white chocolate (this amount of chocolate will do half the batch). Freeze for 15 minutes to set chocolate coating. Reheat remaining white chocolate to 115F over simmering water. Repeat dipping process to give truffles a double coating of white chocolate.Refrigerate to set coating, about 30 minutes.
Line another cookie sheet with foil. Melt bittersweet chocolate in top of clean double boiler over simmering water, stirring until candy thermometer registers 115F. (Again, I do this in the microwave.) Using dipping process described above, dip remaining truffles into bittersweet chocolate, dipping each truffle only once. Refrigerate truffles about 30 minutes.
If desired, reheat both chocolates and drizzle opposite color chocolate over completed truffles, to give them a fancy finish.
To Roll:
If you prefer rolling truffles in a coating to dipping them, simply put the desired coating (see suggestions above) in a small zippy bag, add one or two truffles, seal, shake and remove. (Some items, such as coconut, make require some pressure, and are better rolled on a plate.) Put on foil-lined cookie sheet and refrigerate truffles about 30-60 minutes.
Makes about 50 truffles, depending on size.
May be kept, refrigerated, for about 3 weeks -- if you can stay away from them that long!
CHOCOLATE GANACHE TRUFFLES
This one is from page 56 of the January/February 2011 issue of Vegetarian Times.
Makes 25 truffles
The recipe begins, "This recipe offers an introduction to making ganache, a combination of cream and chocolate used for candy fillings, cake frostings, and pastry glazes."
To view this online, click here.
5 oz. dark or bittersweet chocolate, chopped
3 oz. milk chocolate, chopped
7 Tbs. heavy cream
1 Tbs. light corn syrup
2 tsp. instant coffee granules
2 Tbs. whiskey or liqueur, such as Grand Marnier or Kahlúa, optional
Confectioners’ sugar
Unsweetened cocoa powder
Combine dark chocolate and milk chocolate in large heat-proof bowl.
Combine cream and corn syrup in medium saucepan, and bring to a rolling boil over medium heat. Remove from heat, and stir in coffee granules until dissolved. Pour hot cream mixture over chocolate, and stir gently until all chocolate pieces have melted. Let stand 20 to 30 minutes.
Add whiskey, if using, and stir 1 to 2 minutes with spatula or wooden spoon until chocolate mixture begins to thicken. Cover, and refrigerate 4 hours, or overnight.
Fill small plate with confectioners’ sugar, fill small bowl with cocoa powder, and line baking sheet with parchment or wax paper.
Dip hands in confectioners’ sugar.
Roll small lump of chocolate mixture into 1-inch ball, then roll in cocoa powder. Place truffle on prepared baking sheet. Repeat with remaining chocolate mixture, dusting hands with confectioners’ sugar to keep truffles from sticking. Refrigerate truffles until ready to serve.
VEGAN CHOCOLATE TRUFFLES
This one is from the February, 2009 issue of Vegetarian Times
Makes 40 1-inch truffles
This recipe begins, "Melt-in-your-mouth truffles don't need much to make them irresistible, but if you want to jazz up this recipe, try stirring in 2 teaspoons of flavored liqueur, such as Chambord, Frangelico, or Kahlúa."
To view this online, click here.
1/2 cup chocolate soymilk
1 12-oz. pkg. vegan chocolate chips
1/2 cup unsweetened cocoa
Warm soymilk until hot to the touch. Set aside.
Melt chocolate chips in large metal bowl set over saucepan of simmering water, stirring until smooth. Stir in warmed soymilk until smooth. Cover, and refrigerate 4 hours, or overnight.
Place cocoa on plate. Shape chilled chocolate mixture into 1-inch balls, and roll in cocoa.
WHOOPIE PIES
Here's another recipe from the baking and desserts guide from about.com
This recipe begins, "Want to make someone smile? Just offer them a Whoopie Pie. It's a cookie. It's a cake, but I can't think of it as a pie. It's also known as the official treat of Maine. Typically, it's top and bottom are chocolate cake with a middle fluffy frosting often made with marshmallow fluff. These days you can find fancier versions made of Red Velvet Cake, Pumpkin and/or Gingerbread Cake both with a cream cheese frosting filling.
"You'll note that I've included both a from-scratch cake and a cake mix recipe on this page. You could also make yours with a more traditional buttercream frosting. Personally, I prefer the taste and texture of the marshmallow cream frosting," according to Carroll Pellegrinelli, the Baking/Desserts guide.
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Yield: Makes 8 individual servings
Ingredients:
From Scratch Whoopie Pies
2 cups flour
1/2 cup cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 cup buttermilk*
Filling
1 cup butter, softened
7-ounce jar marshmallow fluff
1 cup powdered sugar
1 teaspoon vanilla
Cake Mix Version
one 18-ounce chocolate or Devil's Food cake mix
1/2 cup vegetable oil or softened butter
3 eggs
3/4 cup water
Preparation:
For From-Scratch Recipe
Preheat the oven to 350 degrees. Line baking sheet with parchment paper. In a small bowl, mix flour, cocoa, baking soda and salt with a wire whisk. Set aside. In a large bowl, cream butter and sugars. Mix in egg. Slowly add flour mixture alternately with buttermilk. Ending with the buttermilk. Scoop 1/4 cup of batter into rounds on prepared baking sheet. You should be able to get 16 cakes. Bake for 12 minutes. Remove from oven and let sit on baking sheets for 2 minutes, then remove to wire racks for cooling. Cool completely.
For Cake Mix Recipe
Mix ingredients in a bowl with a electric mixer to just moisten. Then, on medium for 2 minutes until well combined. Finish by following the above baking instructions.
Filling Instructions -
Cream the butter and marshmallow fluff. Slowly add in the powdered sugar. Add vanilla and beat until smooth.
To Assemble Whoopie Pies -
Place a couple of tablespoons of filling on the flat bottoms of half of the pies. Top the filling with the flat bottoms of the other pies.
Notes in the Margin:
*Don't have buttermilk? Take a glass mixing cup and add one tablespoon of white vinegar. Fill the rest of the cup with milk. Stir and use instead of the buttermilk.
BUCK-EYES
My mom made these and passed them out for Christmas presents in 1989. It’s amazing that any of them made the trip home; they are incredibly good.
This recipe, as well as the next one (Chocolate Truffles) can be found in my e-cookbook, Off the Wall Cooking, which will be updated in the near future.
1 lb. butter or margarine, room temperature
2 lb. peanut butter, room temperature
2-3 lbs. confectioner's sugar
1 tsp. vanilla (optional)
2-12 oz. packages of chocolate chips
1/2 bar paraffin (4 oz.)
Mix butter & peanut butter. Add vanilla. Blend well. Mix in confectioner’s sugar. Boil into small balls & refrigerate several hours. Melt chocolate chips & paraffin in top of double boiler. With toothpicks in each peanut butter ball, dip ball into melted chocolate, leaving spot on top of peanut butter balls undipped, then place on wax paper to harden. Try not to eat in one sitting!
CHOCOLATE TRUFFLES
I got this from my oldest son and daughter-in-law for Christmas, 2002. They are so good…These, the buck-eyes, and a pot of coffee…Heaven…
8 oz. fine semi-sweet chocolate, broken into small pieces
1 C heavy cream
cocoa powder for dusting (see note)
Put the cream & chocolate into a pan & heat on low until the chocolate has melted. Stir the mixture until smooth & glossy, then pour into a bowl & chill in the fridge for several hours or overnight. Take spoonfuls of the mixture and, wearing gloves, roll between your hands into a ball. Place each truffle into a tray of SIFTED cocoa powder and shake around until well coated.
NOTE: My daughter-in-law added: “I’ll warn you, this process is very messy but WELL worth it. Also, some chopped pecans to roll them around in was really good. I’m sure you can think of all sorts of cool variations; I bet some grated orange peel or ginger would be good, too…” Also, “for the cayenne ones, I used a mixture of cocoa, cinnamon and cayenne.” Addicting.
Showing posts with label Whoopie Pies. Show all posts
Showing posts with label Whoopie Pies. Show all posts
Tuesday, August 15, 2017
Wednesday, July 16, 2014
Snacks
Most of us do occasionally have a case of the mad munchies. Mine seem to hit in mid-afternoon and sometime after dinner. Here are some recipes to help when the mad munchies hit. Enjoy!
CHOCOLATE PEANUT BUTTER ENERGY BARS
This come from one of my all-time favorite emailing lists, thekitchn.com. It has a related site, called Apartmenttherapy.com, which is also very cool. While I'm receiving no compensation for writing this, these are two sites that I highly recommend! Anyway, the directs link to this recipe is here.
Makes 15 bars
1 1/2 cups unsalted peanuts
1 1/2 cups pitted dates
1/4 teaspoon salt
1 cup roughly chopped dark chocolate or mini chocolate chips, divided
Line an 8-inch x 8-inch baking pan with parchment paper; let the ends of the paper hang over the edge.
Optional step: For deeper, more peanuty flavor, roast the peanuts before making the bars. Preheat the oven to 350°F. Spread the peanuts on a baking sheet and roast until fragrant and golden, 8 to 10 minutes, stirring once or twice during roasting. Allow to cool slightly before continuing with the recipe.
Combine the peanuts, pitted dates, and salt in the bowl of a food processor. Pulse 5 to 6 times to break up the ingredients. Remove the lid and break apart any clumps of dates. Replace the lid and process continuously for 1 to 1 1/2 minutes until the ingredients begin to clump together. When you remove the lid, the ingredients may still look a little crumbly (like couscous), but should hold together when pressed in your fist. Sprinkle 1/2 cup of the chocolate over the peanut-date mixture (reserve the rest of the chocolate). Replace the lid and pulse just 3 or 4 times to incorporate the chocolate.
Transfer the mixture to the baking dish and press it firmly down with the palm of your hand or the bottom of a drinking cup. Melt the remaining 1/2 cup of chocolate chips in 15-second bursts in the microwave, stirring between each burst. Pour the melted chocolate over the bars and use a spatula to spread it into an even layer.
Cover the bars and refrigerate for at least an hour or overnight, until the bars are firm and the chocolate is set. With the bars still in the dish, use a sharp knife to cut them into 15 bars. Bars can be stored in the dish or individually wrapped. Keep refrigerated for firmer texture or unrefrigerated for a softer texture. Bars will keep for about a month refrigerated or for about a week if unrefrigerated.
Recipe Notes For softer icing, stir 1/4 cup peanut butter into the melted chocolate before spreading it over the bars.
MINI WHOLE WHEAT BANANA BREADS WITH CHOCOLATE CHIPS
This recipe is from the Food Network Kitchen.
Prep Time: 10 min; Inactive Prep Time: 40 min; Cook Time: 35 min; Level: Easy; Serves: 8 to 12 servings
The recipe starts off, “These mini loaves are the perfect size for a bake sale treat or to keep in the freezer for a go-to after school snack.”
Ingredients
Nonstick cooking spray, for coating the pans
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
3 very ripe bananas
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup canola oil
1 large egg
1/2 cup milk
1/2 cup semisweet chocolate chips
Directions
Preheat the oven to 375 degrees F. Coat the sides and bottoms of 4 mini loaf pans (5 3/4 by 3 1/4 by 2 1/4 inches) with nonstick cooking spray.
Whisk together both flours, the baking powder, baking soda, cinnamon, ginger and salt in a medium bowl. Set aside 1 tablespoon of the dry mixture in a small bowl.
Using a fork, mash 2 1/2 bananas with both sugars in a large bowl until the mixture is mostly smooth with a few small pieces of banana. Add the oil and egg and stir until combined. Stir in the dry ingredients until just combined and then stir in the milk. Toss the chocolate chips with the reserved flour mixture and fold into the batter. Divide the batter among the prepared mini loaf pans. Thinly slice the remaining 1/2 banana and place 4 to 5 slices in an overlapping line down the center of each mini loaf on top of the batter.
Bake until the tops of the loaves are golden and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool the breads in the pans for 10 minutes and then turn each pan upside down to release the breads. Cool completely, banana slice side up, on a wire rack.
Cook's Notes: To freeze for later use, wrap each loaf first in plastic wrap and then foil. Take out the frozen loaves the night before using and thaw in the refrigerator.
You can also bake the batter as 1 large loaf in a greased 9-by-5-inch metal loaf pan for 55 to 60 minutes, covering the bread in the last 10 minutes with a piece of foil if it browns too quickly. Cool in the pan 10 minutes and then turn out and cool completely on a wire rack.
NO-BAKE CHOCOLATE-PRETZEL-PEANUT BUTTER SQUARES
This recipe, sent out on the Food Network's emailing list, is courtesy of Trisha Yearwood. The lady can cook every bit as well as she sings! Read more here.
Total Time: 1 hr 17 min; Prep: 16 min; Inactive: 1 hr; Cook: 1 min; Yield: 10 to 12 servings; Level: Easy
Ingredients
1 1/2 sticks (12 tablespoons) butter, melted
2 cups pretzel rods, crushed into crumbs
1 1/2 cups confectioners' sugar
1 cup plus 1/4 cup smooth peanut butter
1 1/2 cups milk chocolate chips
Directions
In a medium bowl, add the melted butter, pretzel crumbs, confectioners' sugar and 1 cup of the peanut butter and stir together until well combined. Press the mixture evenly into the bottom of an ungreased 9-by-13-by-2-inch baking dish. Combine the chocolate chips and the remaining 1/4 cup peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth; two intervals should be enough. Mix to blend, then spread over the peanut butter-pretzel layer. Refrigerate for at least 1 hour before cutting into squares.
WHOOPIE PIES
Carroll Pelligrinelli, About.com's Desserts and Baking guide, writes, “Want to make someone smile? Just offer them a Whoopie Pie. It's a cookie. It's a cake, but I can't think of it as a pie. It's also known as the official treat of Maine. Typically, it's top and bottom are chocolate cake with a middle fluffy frosting often made with marshmallow fluff. These days you can find fancier versions made of Red Velvet Cake, Pumpkin and/or Gingerbread Cake both with a cream cheese frosting filling. You'll note that I've included both a from-scratch cake and a cake mix recipe on this page. You could also make yours with a more traditional buttercream frosting. Personally, I prefer the taste and texture of the marshmallow cream frosting.”
Prep Time: 45 minutes; Cook Time: 12 minutes; Total Time: 57 minutes; Yield: Makes 8 individual servings
Ingredients:
From-Scratch Whoopie Pies2 cups flour
1/2 cup cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 cup buttermilk*
Filling1 cup butter, softened
7-ounce jar marshmallow fluff
1 cup powdered sugar
1 teaspoon vanilla
Cake Mix Version
one 18-ounce chocolate or Devil's Food cake mix
1/2 cup vegetable oil or softened butter
3 eggs
3/4 cup water
Preparation:
For From-Scratch Recipe
Preheat the oven to 350 degrees. Line baking sheet with parchment paper. In a small bowl, mix flour, cocoa, baking soda and salt with a wire whisk. Set aside. In a large bowl, cream butter and sugars. Mix in egg. Slowly add flour mixture alternately with buttermilk. Ending with the buttermilk. Scoop 1/4 cup of batter into rounds on prepared baking sheet. You should be able to get 16 cakes. Bake for 12 minutes. Remove from oven and let sit on baking sheets for 2 minutes, then remove to wire racks for cooling. Cool completely.
For Cake Mix Recipe
Mix ingredients in a bowl with a electric mixer to just moisten. Then, on medium for 2 minutes until well combined. Finish by following the above baking instructions.
Filling Instructions
Cream the butter and marshmallow fluff. Slowly add in the powdered sugar. Add vanilla and beat until smooth.
To Assemble Whoopie Pies: Place a couple of tablespoons of filling on the flat bottoms of half of the pies. Top the filling with the flat bottoms of the other pies.
Notes in the Margin: *Don't have buttermilk? Take a glass mixing cup and add one tablespoon of white vinegar. Fill the rest of the cup with milk. Stir and use instead of the buttermilk.
LOW FAT ORANGE CREAMSICLES
This comes from Fiona Haynes, the Low Fat Cooking guide for About.com. She writes, “These orange creamsicles are like eating an orange sherbet on a stick. Bursting with orange flavor, these popsicles make a wonderful cooling summertime treat for kids of all ages. Use calcium-fortified orange concentrate for an extra nutritional boost.” Makes 6 popsicles.
Ingredients:
1/4 cup sugar
1/4 cup water
6 ounces frozen orange juice concentrate, thawed
3/4 cup low-fat buttermilk
Preparation:
Heat sugar and water in a small heavy-bottomed saucepan until sugar is dissolved. Allow to cool for a few minutes. Stir thawed orange juice concentrate and buttermilk. Add syrup. Pour into popsicle molds and freeze.
Per Popsicle: Calories 91, Calories from Fat 3, Total Fat 0.3 (Sat 0.2g), Cholesterol 1mg, Sodium 31mg, Carbohydrate 20.5g, Fiber 0.2g, Protein 1.6g
MICRO-EASY MAPLE BAKED APPLES
This comes from FamilyTime.com. The recipe starts off “Try these micro-easy baked apples. Only 5 minutes of preparation time and 10 minutes in the microwave, and you have a luscious hot dessert. Fancy enough for company, but easy enough for a weeknight supper.” Serves 5; prep time: 5 minutes, cooking time: 10 minutes.
5 red baking apples (Rome or York)
1 cup apple cider
5 tablespoons maple syrup
ground cinnamon
Core apples. With a paring knife or potato peeler, remove a small spiral of apple peel on the apple to for a spiral design. Place apples around the edges of a casserole dish and pour cider on and around apples.
Drizzle 1 tablespoon syrup on each apple and dust lightly with cinnamon. Cover with casserole lid and microwave on high for 10 minutes, or until fork tender. Serve with a dollop of vanilla non-fat frozen yogurt, if desired.
CHOCOLATE PEANUT BUTTER ENERGY BARS
This come from one of my all-time favorite emailing lists, thekitchn.com. It has a related site, called Apartmenttherapy.com, which is also very cool. While I'm receiving no compensation for writing this, these are two sites that I highly recommend! Anyway, the directs link to this recipe is here.
Makes 15 bars
1 1/2 cups unsalted peanuts
1 1/2 cups pitted dates
1/4 teaspoon salt
1 cup roughly chopped dark chocolate or mini chocolate chips, divided
Line an 8-inch x 8-inch baking pan with parchment paper; let the ends of the paper hang over the edge.
Optional step: For deeper, more peanuty flavor, roast the peanuts before making the bars. Preheat the oven to 350°F. Spread the peanuts on a baking sheet and roast until fragrant and golden, 8 to 10 minutes, stirring once or twice during roasting. Allow to cool slightly before continuing with the recipe.
Combine the peanuts, pitted dates, and salt in the bowl of a food processor. Pulse 5 to 6 times to break up the ingredients. Remove the lid and break apart any clumps of dates. Replace the lid and process continuously for 1 to 1 1/2 minutes until the ingredients begin to clump together. When you remove the lid, the ingredients may still look a little crumbly (like couscous), but should hold together when pressed in your fist. Sprinkle 1/2 cup of the chocolate over the peanut-date mixture (reserve the rest of the chocolate). Replace the lid and pulse just 3 or 4 times to incorporate the chocolate.
Transfer the mixture to the baking dish and press it firmly down with the palm of your hand or the bottom of a drinking cup. Melt the remaining 1/2 cup of chocolate chips in 15-second bursts in the microwave, stirring between each burst. Pour the melted chocolate over the bars and use a spatula to spread it into an even layer.
Cover the bars and refrigerate for at least an hour or overnight, until the bars are firm and the chocolate is set. With the bars still in the dish, use a sharp knife to cut them into 15 bars. Bars can be stored in the dish or individually wrapped. Keep refrigerated for firmer texture or unrefrigerated for a softer texture. Bars will keep for about a month refrigerated or for about a week if unrefrigerated.
Recipe Notes For softer icing, stir 1/4 cup peanut butter into the melted chocolate before spreading it over the bars.
MINI WHOLE WHEAT BANANA BREADS WITH CHOCOLATE CHIPS
This recipe is from the Food Network Kitchen.
Prep Time: 10 min; Inactive Prep Time: 40 min; Cook Time: 35 min; Level: Easy; Serves: 8 to 12 servings
The recipe starts off, “These mini loaves are the perfect size for a bake sale treat or to keep in the freezer for a go-to after school snack.”
Ingredients
Nonstick cooking spray, for coating the pans
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
3 very ripe bananas
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup canola oil
1 large egg
1/2 cup milk
1/2 cup semisweet chocolate chips
Directions
Preheat the oven to 375 degrees F. Coat the sides and bottoms of 4 mini loaf pans (5 3/4 by 3 1/4 by 2 1/4 inches) with nonstick cooking spray.
Whisk together both flours, the baking powder, baking soda, cinnamon, ginger and salt in a medium bowl. Set aside 1 tablespoon of the dry mixture in a small bowl.
Using a fork, mash 2 1/2 bananas with both sugars in a large bowl until the mixture is mostly smooth with a few small pieces of banana. Add the oil and egg and stir until combined. Stir in the dry ingredients until just combined and then stir in the milk. Toss the chocolate chips with the reserved flour mixture and fold into the batter. Divide the batter among the prepared mini loaf pans. Thinly slice the remaining 1/2 banana and place 4 to 5 slices in an overlapping line down the center of each mini loaf on top of the batter.
Bake until the tops of the loaves are golden and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool the breads in the pans for 10 minutes and then turn each pan upside down to release the breads. Cool completely, banana slice side up, on a wire rack.
Cook's Notes: To freeze for later use, wrap each loaf first in plastic wrap and then foil. Take out the frozen loaves the night before using and thaw in the refrigerator.
You can also bake the batter as 1 large loaf in a greased 9-by-5-inch metal loaf pan for 55 to 60 minutes, covering the bread in the last 10 minutes with a piece of foil if it browns too quickly. Cool in the pan 10 minutes and then turn out and cool completely on a wire rack.
NO-BAKE CHOCOLATE-PRETZEL-PEANUT BUTTER SQUARES
This recipe, sent out on the Food Network's emailing list, is courtesy of Trisha Yearwood. The lady can cook every bit as well as she sings! Read more here.
Total Time: 1 hr 17 min; Prep: 16 min; Inactive: 1 hr; Cook: 1 min; Yield: 10 to 12 servings; Level: Easy
Ingredients
1 1/2 sticks (12 tablespoons) butter, melted
2 cups pretzel rods, crushed into crumbs
1 1/2 cups confectioners' sugar
1 cup plus 1/4 cup smooth peanut butter
1 1/2 cups milk chocolate chips
Directions
In a medium bowl, add the melted butter, pretzel crumbs, confectioners' sugar and 1 cup of the peanut butter and stir together until well combined. Press the mixture evenly into the bottom of an ungreased 9-by-13-by-2-inch baking dish. Combine the chocolate chips and the remaining 1/4 cup peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth; two intervals should be enough. Mix to blend, then spread over the peanut butter-pretzel layer. Refrigerate for at least 1 hour before cutting into squares.
WHOOPIE PIES
Carroll Pelligrinelli, About.com's Desserts and Baking guide, writes, “Want to make someone smile? Just offer them a Whoopie Pie. It's a cookie. It's a cake, but I can't think of it as a pie. It's also known as the official treat of Maine. Typically, it's top and bottom are chocolate cake with a middle fluffy frosting often made with marshmallow fluff. These days you can find fancier versions made of Red Velvet Cake, Pumpkin and/or Gingerbread Cake both with a cream cheese frosting filling. You'll note that I've included both a from-scratch cake and a cake mix recipe on this page. You could also make yours with a more traditional buttercream frosting. Personally, I prefer the taste and texture of the marshmallow cream frosting.”
Prep Time: 45 minutes; Cook Time: 12 minutes; Total Time: 57 minutes; Yield: Makes 8 individual servings
Ingredients:
From-Scratch Whoopie Pies2 cups flour
1/2 cup cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 cup buttermilk*
Filling1 cup butter, softened
7-ounce jar marshmallow fluff
1 cup powdered sugar
1 teaspoon vanilla
Cake Mix Version
one 18-ounce chocolate or Devil's Food cake mix
1/2 cup vegetable oil or softened butter
3 eggs
3/4 cup water
Preparation:
For From-Scratch Recipe
Preheat the oven to 350 degrees. Line baking sheet with parchment paper. In a small bowl, mix flour, cocoa, baking soda and salt with a wire whisk. Set aside. In a large bowl, cream butter and sugars. Mix in egg. Slowly add flour mixture alternately with buttermilk. Ending with the buttermilk. Scoop 1/4 cup of batter into rounds on prepared baking sheet. You should be able to get 16 cakes. Bake for 12 minutes. Remove from oven and let sit on baking sheets for 2 minutes, then remove to wire racks for cooling. Cool completely.
For Cake Mix Recipe
Mix ingredients in a bowl with a electric mixer to just moisten. Then, on medium for 2 minutes until well combined. Finish by following the above baking instructions.
Filling Instructions
Cream the butter and marshmallow fluff. Slowly add in the powdered sugar. Add vanilla and beat until smooth.
To Assemble Whoopie Pies: Place a couple of tablespoons of filling on the flat bottoms of half of the pies. Top the filling with the flat bottoms of the other pies.
Notes in the Margin: *Don't have buttermilk? Take a glass mixing cup and add one tablespoon of white vinegar. Fill the rest of the cup with milk. Stir and use instead of the buttermilk.
LOW FAT ORANGE CREAMSICLES
This comes from Fiona Haynes, the Low Fat Cooking guide for About.com. She writes, “These orange creamsicles are like eating an orange sherbet on a stick. Bursting with orange flavor, these popsicles make a wonderful cooling summertime treat for kids of all ages. Use calcium-fortified orange concentrate for an extra nutritional boost.” Makes 6 popsicles.
Ingredients:
1/4 cup sugar
1/4 cup water
6 ounces frozen orange juice concentrate, thawed
3/4 cup low-fat buttermilk
Preparation:
Heat sugar and water in a small heavy-bottomed saucepan until sugar is dissolved. Allow to cool for a few minutes. Stir thawed orange juice concentrate and buttermilk. Add syrup. Pour into popsicle molds and freeze.
Per Popsicle: Calories 91, Calories from Fat 3, Total Fat 0.3 (Sat 0.2g), Cholesterol 1mg, Sodium 31mg, Carbohydrate 20.5g, Fiber 0.2g, Protein 1.6g
MICRO-EASY MAPLE BAKED APPLES
This comes from FamilyTime.com. The recipe starts off “Try these micro-easy baked apples. Only 5 minutes of preparation time and 10 minutes in the microwave, and you have a luscious hot dessert. Fancy enough for company, but easy enough for a weeknight supper.” Serves 5; prep time: 5 minutes, cooking time: 10 minutes.
5 red baking apples (Rome or York)
1 cup apple cider
5 tablespoons maple syrup
ground cinnamon
Core apples. With a paring knife or potato peeler, remove a small spiral of apple peel on the apple to for a spiral design. Place apples around the edges of a casserole dish and pour cider on and around apples.
Drizzle 1 tablespoon syrup on each apple and dust lightly with cinnamon. Cover with casserole lid and microwave on high for 10 minutes, or until fork tender. Serve with a dollop of vanilla non-fat frozen yogurt, if desired.
Saturday, May 18, 2013
Munchies
Most of us realize that we need to eat healthy foods. Many of us even try to eat healthy. But there are times we simply want something a little snacky. So, in honor of all snackiness, here are today's offerings. Enjoy!
Note: I've included where I got each recipe from immediately after the recipe's title.
Chocolate Oatmeal Cookies
from Diabetic Gourmet Recipes Yield: 40 cookies
Serving size: 1 cookie
Source: Splenda
View Online with Photo: http://diabeticgourmet.com/recipes/html/1077.shtml
Ingredients
1 cup all-purpose flour
1-1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup Splenda Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and Splenda Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50 ; Calories from Fat: 20 ; Protein: 1 g ; Fat: 2 g ; Sodium: 55 mg; Cholesterol: 10 mg ; Saturated Fat: 0 g ; Dietary Fiber: 1 g ; Carbohydrates: 7 g
Find more great COOKIE recipes at: http://diabeticgourmet.com/recipes/Desserts/Cookies
Homemade Chocolate Peanut Butter Cups
From Peggy Trowbridge Filippone, guide at HomeCooking.about.com
Peggy writes, "These taste similar to the commercial peanut butter cups, but better! Great for gifts." Yum! Peggy always seems to come up with great recipes, so you might want to sign up for her emails. Just saying...
Prep Time: 1 hour
Total Time: 1 hour
Ingredients:
4 ounces semi-sweet chocolate bar
1/4 cup peanut butter
1/4 cup butter (4 Tbsp or 1/2 stick)
1/2 cup graham cracker crumbs
3/4 cup peanut butter
1/4 cup powdered sugar
1/4 cup graham cracker crumbs
6 ounces semi-sweet chocolate bar
1/8 cup butter (2 Tbsp or 1/4 stick)
1 ounce paraffin wax, chopped
Preparation:
Place 1-inch mini-muffin or candy1 papers in a mini-muffin tin.
In a double boiler, melt 4 ounces chocolate bar, peanut butter, and 1/4 cup butter, mixing until smooth. Gently mix in graham cracker crumbs.
Place about 1 teaspoon chocolate5 graham cracker mixture in bottom of paper cups. Chill 15 to 30 minutes to harden.
Place 3/4 cup peanut butter6 in a bowl over hot water to soften. Mix in powdered sugar and graham cracker7 crumbs. Place 1 teaspoon peanut butter8mixture on top of hardened chocolate9 cracker layer. Chill 15 to 30 minutes.
Melt 6 ounces chocolate10 bar with butter and paraffin wax11. Top the peanut butter12 layer with about 1 teaspoon chocolate13 mixture. Chill to harden. Refrigerate leftovers.
Yield: 3 dozen peanut butter cups
Chocolate Dunk Cookies
another offering from Diabetic Gourmet Recipes
Yield: 36 servings
Serving size: 1 cookie
Source: Splenda
Ingredients
1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
4 squares Baker's Semi-Sweet Chocolate, divided
3/4 cup (1 1/2 sticks) margarine, softened
1/2 cup packed brown sugar
1/2 cup Splenda No Calorie Sweetener, Granulated
1 egg
1 teaspoon vanilla extract
1 tablespoon thawed Cool Whip Sugar Free Whipped Topping
1 teaspoon warm water
Directions
Preheat oven to 375 degrees F.
Combine flour, baking soda, and salt in a small bowl. Set aside. Chop 2 of the chocolate squares.
Beat margarine, brown sugar and Splenda Granulated Sweetener in large bowl with mixer on medium speed until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture. Stir in chopped chocolate.
Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
Bake cookies 11 to 12 minutes or until lightly browned. Cool on baking sheets one minute; remove and place on wire racks. Cool completely.
Melt remaining 2 chocolate squares as directed on package. Stir in cool whip and water. Dip half of each cookie into melted chocolate; let stand until firm.
Nutritional Information Per Serving Calories: 90; Calories from Fat: 45; Protein: 1 g; Fat: 5 g; Sodium: 90 mg; Saturated Fat: 1.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 10 g
Whoopie Pies
from Carroll Pellegrinelli, guide at Baking.about.com
Carroll writes, "Want to make someone smile? Just offer them a Whoopie Pie. It's a cookie. It's a cake, but I can't think of it as a pie. It's also known as the official treat of Maine. Typically, it's top and bottom are chocolate cake with a middle fluffy frosting often made with marshmallow fluff. These days you can find fancier versions made of Red Velvet Cake, Pumpkin and/or Gingerbread Cake both with a cream cheese frosting filling. You'll note that I've included both a from-scratch cake and a cake mix recipe on this page. You could also make yours with a more traditional buttercream frosting. Personally, I prefer the taste and texture of the marshmallow cream frosting."
She always comes up with decadent dessert recipes; I recommend signing up for her emails, too. You won't regret it!
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Yield: Makes 8 individual servings
Ingredients:
From-Scratch Whoopie Pies
2 cups flour
1/2 cup cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 cup buttermilk*
Filling
1 cup butter, softened
7-ounce jar marshmallow fluff
1 cup powdered sugar
1 teaspoon vanilla
Cake Mix Version
one 18-ounce chocolate or Devil's Food cake mix
1/2 cup vegetable oil or softened butter
3 eggs
3/4 cup water
Preparation:
For From-Scratch Recipe
Preheat the oven to 350 degrees. Line baking sheet with parchment paper. In a small bowl, mix flour, cocoa, baking soda and salt with a wire whisk. Set aside. In a large bowl, cream butter and sugars. Mix in egg. Slowly add flour mixture alternately with buttermilk. Ending with the buttermilk. Scoop 1/4 cup of batter into rounds on prepared baking sheet. You should be able to get 16 cakes. Bake for 12 minutes. Remove from oven and let sit on baking sheets for 2 minutes, then remove to wire racks for cooling. Cool completely.
For Cake Mix Recipe
Mix ingredients in a bowl with a electric mixer to just moisten. Then, on medium for 2 minutes until well combined. Finish by following the above baking instructions.
Filling Instructions
Cream the butter and marshmallow fluff. Slowly add in the powdered sugar. Add vanilla and beat until smooth.
To Assemble Whoopie Pies
Place a couple of tablespoons of filling on the flat bottoms of half of the pies. Top the filling with the flat bottoms of the other pies.
Notes in the Margin: *Don't have buttermilk? Take a glass mixing cup and add one tablespoon of white vinegar. Fill the rest of the cup with milk. Stir and use instead of the buttermilk.
So, if these recipes, sound good, sign up for Carroll's and Peggy's emails (at about.com), as well as Diabetic Gourmet Recipes. You won't be disappointed!
Note: I've included where I got each recipe from immediately after the recipe's title.
Chocolate Oatmeal Cookies
from Diabetic Gourmet Recipes Yield: 40 cookies
Serving size: 1 cookie
Source: Splenda
View Online with Photo: http://diabeticgourmet.com/recipes/html/1077.shtml
Ingredients
1 cup all-purpose flour
1-1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup Splenda Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and Splenda Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50 ; Calories from Fat: 20 ; Protein: 1 g ; Fat: 2 g ; Sodium: 55 mg; Cholesterol: 10 mg ; Saturated Fat: 0 g ; Dietary Fiber: 1 g ; Carbohydrates: 7 g
Find more great COOKIE recipes at: http://diabeticgourmet.com/recipes/Desserts/Cookies
Homemade Chocolate Peanut Butter Cups
From Peggy Trowbridge Filippone, guide at HomeCooking.about.com
Peggy writes, "These taste similar to the commercial peanut butter cups, but better! Great for gifts." Yum! Peggy always seems to come up with great recipes, so you might want to sign up for her emails. Just saying...
Prep Time: 1 hour
Total Time: 1 hour
Ingredients:
4 ounces semi-sweet chocolate bar
1/4 cup peanut butter
1/4 cup butter (4 Tbsp or 1/2 stick)
1/2 cup graham cracker crumbs
3/4 cup peanut butter
1/4 cup powdered sugar
1/4 cup graham cracker crumbs
6 ounces semi-sweet chocolate bar
1/8 cup butter (2 Tbsp or 1/4 stick)
1 ounce paraffin wax, chopped
Preparation:
Place 1-inch mini-muffin or candy1 papers in a mini-muffin tin.
In a double boiler, melt 4 ounces chocolate bar, peanut butter, and 1/4 cup butter, mixing until smooth. Gently mix in graham cracker crumbs.
Place about 1 teaspoon chocolate5 graham cracker mixture in bottom of paper cups. Chill 15 to 30 minutes to harden.
Place 3/4 cup peanut butter6 in a bowl over hot water to soften. Mix in powdered sugar and graham cracker7 crumbs. Place 1 teaspoon peanut butter8mixture on top of hardened chocolate9 cracker layer. Chill 15 to 30 minutes.
Melt 6 ounces chocolate10 bar with butter and paraffin wax11. Top the peanut butter12 layer with about 1 teaspoon chocolate13 mixture. Chill to harden. Refrigerate leftovers.
Yield: 3 dozen peanut butter cups
Chocolate Dunk Cookies
another offering from Diabetic Gourmet Recipes
Yield: 36 servings
Serving size: 1 cookie
Source: Splenda
Ingredients
1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
4 squares Baker's Semi-Sweet Chocolate, divided
3/4 cup (1 1/2 sticks) margarine, softened
1/2 cup packed brown sugar
1/2 cup Splenda No Calorie Sweetener, Granulated
1 egg
1 teaspoon vanilla extract
1 tablespoon thawed Cool Whip Sugar Free Whipped Topping
1 teaspoon warm water
Directions
Preheat oven to 375 degrees F.
Combine flour, baking soda, and salt in a small bowl. Set aside. Chop 2 of the chocolate squares.
Beat margarine, brown sugar and Splenda Granulated Sweetener in large bowl with mixer on medium speed until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture. Stir in chopped chocolate.
Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
Bake cookies 11 to 12 minutes or until lightly browned. Cool on baking sheets one minute; remove and place on wire racks. Cool completely.
Melt remaining 2 chocolate squares as directed on package. Stir in cool whip and water. Dip half of each cookie into melted chocolate; let stand until firm.
Nutritional Information Per Serving Calories: 90; Calories from Fat: 45; Protein: 1 g; Fat: 5 g; Sodium: 90 mg; Saturated Fat: 1.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 10 g
Whoopie Pies
from Carroll Pellegrinelli, guide at Baking.about.com
Carroll writes, "Want to make someone smile? Just offer them a Whoopie Pie. It's a cookie. It's a cake, but I can't think of it as a pie. It's also known as the official treat of Maine. Typically, it's top and bottom are chocolate cake with a middle fluffy frosting often made with marshmallow fluff. These days you can find fancier versions made of Red Velvet Cake, Pumpkin and/or Gingerbread Cake both with a cream cheese frosting filling. You'll note that I've included both a from-scratch cake and a cake mix recipe on this page. You could also make yours with a more traditional buttercream frosting. Personally, I prefer the taste and texture of the marshmallow cream frosting."
She always comes up with decadent dessert recipes; I recommend signing up for her emails, too. You won't regret it!
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Yield: Makes 8 individual servings
Ingredients:
From-Scratch Whoopie Pies
2 cups flour
1/2 cup cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 cup buttermilk*
Filling
1 cup butter, softened
7-ounce jar marshmallow fluff
1 cup powdered sugar
1 teaspoon vanilla
Cake Mix Version
one 18-ounce chocolate or Devil's Food cake mix
1/2 cup vegetable oil or softened butter
3 eggs
3/4 cup water
Preparation:
For From-Scratch Recipe
Preheat the oven to 350 degrees. Line baking sheet with parchment paper. In a small bowl, mix flour, cocoa, baking soda and salt with a wire whisk. Set aside. In a large bowl, cream butter and sugars. Mix in egg. Slowly add flour mixture alternately with buttermilk. Ending with the buttermilk. Scoop 1/4 cup of batter into rounds on prepared baking sheet. You should be able to get 16 cakes. Bake for 12 minutes. Remove from oven and let sit on baking sheets for 2 minutes, then remove to wire racks for cooling. Cool completely.
For Cake Mix Recipe
Mix ingredients in a bowl with a electric mixer to just moisten. Then, on medium for 2 minutes until well combined. Finish by following the above baking instructions.
Filling Instructions
Cream the butter and marshmallow fluff. Slowly add in the powdered sugar. Add vanilla and beat until smooth.
To Assemble Whoopie Pies
Place a couple of tablespoons of filling on the flat bottoms of half of the pies. Top the filling with the flat bottoms of the other pies.
Notes in the Margin: *Don't have buttermilk? Take a glass mixing cup and add one tablespoon of white vinegar. Fill the rest of the cup with milk. Stir and use instead of the buttermilk.
So, if these recipes, sound good, sign up for Carroll's and Peggy's emails (at about.com), as well as Diabetic Gourmet Recipes. You won't be disappointed!
Tuesday, February 12, 2013
Valentine's Day Yummies
Valentine's Day is one of those days that seem to call for something special, whether it's flowers, cards, a day at the spa, or food. While I can't help you with the first three options, I can give you a few ideas for yummy food that might just fit the bill.
Some of these recipes are from different emailing lists that I'm on, while others are foods that I've made for so many years that I'd be at a loss as to where I first found them. Those recipes from emailing lists, etc. will be so labeled.
DECADENT CHOCOLATE MOUSSE
14-16 oz tub silken tofu
16 oz package chocolate chips
1 T vanilla
1 T maple syrup, optional
Melt chocolate chips over low heat, stirring constantly. Set aside. Place tofu in blender. Pulse once or twice to start breaking it down. With spatula or wooden spoon, scrape melted chocolate chips and vanilla into tofu in blender, along with maple syrup, if using. Blend on low setting until chocolate and tofu are completely mixed, maybe 30 seconds. Pour into 4 bowls and let cool.
Note:If you prefer, you can use carob chips in place of the chocolate chips.
TUXEDO STRAWBERRIES
This recipe is from About.com. I originally found it in their Today email, but it was originally posted in the candy emails (http://candy.about.com). I love about.com, since you can find different email lists on all sorts of stuff.
According the the candy email, "Tuxedo Strawberries are beautiful strawberries decorated with white and dark chocolate to resemble tiny tuxedos. They are the perfect candy for Valentine's Day, weddings, showers, or any romantic occasion. Be sure to check out the photo tutorial with step-by-step instructions showing how to make tuxedo strawberries.This recipe calls for candy coating, which stays hard at room temperature and provides a nice shine. You can use real chocolate and white chocolate if you prefer, but it has a tendency to get soft at warm temperatures, so either keep the berries chilled until serving, or consider tempering the chocolates."
1 lb large strawberries
12 oz chocolate candy coating
12 oz white chocolate candy coating
1. Prepare a baking sheet by lining it with aluminum foil or waxed paper and set aside for now. Wash the strawberries and dry them carefully, as excess water can interfere with the dipping process.
2. Melt the white chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating. Stir until the chocolate is completely melted and smooth.
3. Dip a strawberry into the white chocolate until it is almost submerged, but leave about 1/2-inch of undipped berry at the top. Allow excess chocolate to drip back into the bowl, and scrape the bottom of the berry against the lip of the bowl to remove excess white chocolate that might pool around the bottom of the berry. Place the berry onto the foil-lined baking sheet, and repeat with remaining berries, until all have been dipped in white chocolate.
4. Place the dipped berries in the refrigerator to set the white chocolate while you prepare the dark chocolate for dipping. Place it in a microwave-safe bowl and melt it, stirring after every 30 seconds to prevent overheating. Stir until the chocolate is completely melted and smooth.
5. Once the white chocolate is completely set on the berries, take one berry and dip it into the dark chocolate at a 45-degree angle, so that the chocolate covers one side of the berry on the diagonal. Now turn it in the opposite direction and dip the other side on a 45-degree angle. The final result should be a berry that has a white "V" of chocolate showing through a darker outer coating.
6. Allow excess chocolate to drip back into the bowl, and scrape the bottom of the berry against the lip of the bowl to remove excess chocolate that might pool around the bottom of the berry. Place the berry onto the foil-lined baking sheet, and repeat with remaining berries, until all have been dipped in dark chocolate.
7. Now it's time to give your berries bow ties and buttons. To pipe these on, you can use a piping bag fitted with a small round attachment, a paper cone, or a plastic bag with the corner snipped off. Whichever method you choose, spoon some melted chocolate into your tool of choice. Make a bow tie by drawing two connected triangles at the top of the white V. Below this, place two or three dots for buttons. Repeat until all of your strawberries are decorated.
8. Place the tray back in the refrigerator to set the dark chocolate, for about 10 minutes. Your Tuxedo Strawberries are now ready to eat! They will keep in the refrigerator for several days, but I think they are best soon after they are made. If you do save them for 2-3 days, expect to see some condensation on them as they come to room temperature.
CHOCOLATE TRUFFLES
This is also from about.com, from their baking and desserts guide (http://baking.about.com).
1/2 cup plus 1 tablespoon whipping cream
6 tablespoon unsalted butter
1 1/8 pounds bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons sour cream
Flavorings (add to your individual taste), such as almond, orange, or coconut extract, or liqueurs such as Amaretto, Framboise, etc.
For Dipping:
3/4 pounds white chocolate (not candy coating), chopped
3/4 pounds bittersweet (not unsweetened) chocolate, chopped
For Rolling:
Cocoa powder
Finely chopped nuts
Coconut
Crushed Oreo cookies
Grated chocolate
Bring cream and butter to boil in heavy large saucepan. Reduce heat to medium; stir until butter melts. Add chocolate; whisk until melted and smooth. Remove from heat. Whisk in sour cream. Pour into as many bowls as you want separate flavors (I split it into thirds and make mint, almond, and raspberry), and add flavorings until you reach desired flavor. (Aw, shucks, you have to keep tasting it here to get it right!) How much you add depends on how many flavors you are making, and the strength of the flavoring you add. When I split it into thirds, I start with about 1/2 tsp of flavoring per batch.Refrigerate mixture until firm enough to be molded, about 1 hour. Line 2 large cookie sheets with foil. Using about 1-2 tablespoons of truffle mixture for each (depending on desired size), form into balls and set on sheets. Refrigerate 2 hours, or freeze for 30-60 minutes.
Dipping/Rolling:
Line a cookie sheet with foil. Melt white chocolate in top of double boiler over simmering water, stirring until candy thermometer registers 115F. (I usually microwave mine!) Remove from over water. Using a fork or candy dipper, dunk a truffle in white chocolate, tilting pan, if necessary. Tap against side of pan to to remove excess chocolate. Alide truffle off fork and onto clean foil-lined cookie sheet. Wipe fork clean. Repeat process with as many truffles as you want coated in white chocolate (this amount of chocolate will do half the batch). Freeze for 15 minutes to set chocolate coating. Reheat remaining white chocolate to 115F over simmering water. Repeat dipping process to give truffles a double coating of white chocolate.Refrigerate to set coating, about 30 minutes.
Line another cookie sheet with foil. Melt bittersweet chocolate in top of clean double boiler over simmering water, stirring until candy thermometer registers 115F. (Again, I do this in the microwave.) Using dipping process described above, dip remaining truffles into bittersweet chocolate, dipping each truffle only once. Refrigerate truffles about 30 minutes.
If desired, reheat both chocolates and drizzle opposite color chocolate over completed truffles, to give them a fancy finish.
TO ROLL:
If you prefer rolling truffles in a coating to dipping them, simply put the desired coating (see suggestions above) in a small zippy bag, add one or two truffles, seal, shake and remove. (Some items, such as coconut, make require some pressure, and are better rolled on a plate.) Put on foil-lined cookie sheet and refrigerate truffles about 30-60 minutes.
Makes about 50 truffles, depending on size.
May be kept, refrigerated, for about 3 weeks -- if you can stay away from them that long!
CHOCOLATE GANACHE TRUFFLES
This one is from page 56 of the January/February 2011 issue of Vegetarian Times.
Makes 25 truffles
This recipe offers an introduction to making ganache, a combination of cream and chocolate used for candy fillings, cake frostings, and pastry glazes.
5 oz. dark or bittersweet chocolate, chopped
3 oz. milk chocolate, chopped
7 Tbs. heavy cream
1 Tbs. light corn syrup
2 tsp. instant coffee granules
2 Tbs. whiskey or liqueur, such as Grand Marnier or Kahlúa, optional
Confectioners’ sugar
Unsweetened cocoa powder
1. Combine dark chocolate and milk chocolate in large heat-proof bowl.
2. Combine cream and corn syrup in medium saucepan, and bring to a rolling boil over medium heat. Remove from heat, and stir in coffee granules until dissolved. Pour hot cream mixture over chocolate, and stir gently until all chocolate pieces have melted. Let stand 20 to 30 minutes.
3. Add whiskey, if using, and stir 1 to 2 minutes with spatula or wooden spoon until chocolate mixture begins to thicken. Cover, and refrigerate 4 hours, or overnight.
4. Fill small plate with confectioners’ sugar, fill small bowl with cocoa powder, and line baking sheet with parchment or wax paper.
5. Dip hands in confectioners’ sugar. Roll small lump of chocolate mixture into 1-inch ball, then roll in cocoa powder. Place truffle on prepared baking sheet. Repeat with remaining chocolate mixture, dusting hands with confectioners’ sugar to keep truffles from sticking. Refrigerate truffles until ready to serve.
Vegan Chocolate Truffles
This one is from the February, 2009 issue of Vegetarian Times.
Makes 40 1-inch truffles
Melt-in-your-mouth truffles don't need much to make them irresistible, but if you want to jazz up this recipe, try stirring in 2 teaspoons of flavored liqueur, such as Chambord, Frangelico, or Kahlúa.
1/2 cup chocolate soymilk
1 12-oz. pkg. vegan chocolate chips
1/2 cup unsweetened cocoa
1. Warm soymilk until hot to the touch. Set aside.
2. Melt chocolate chips in large metal bowl set over saucepan of simmering water, stirring until smooth. Stir in warmed soymilk until smooth. Cover, and refrigerate 4 hours, or overnight.
3. Place cocoa on plate. Shape chilled chocolate mixture into 1-inch balls, and roll in cocoa.
WHOOPIE PIES
Here's another recipe from the Baking/Desserts emailing list from about.com.
Want to make someone smile? Just offer them a Whoopie Pie. It's a cookie. It's a cake, but I can't think of it as a pie. It's also known as the official treat of Maine. Typically, it's top and bottom are chocolate cake with a middle fluffy frosting often made with marshmallow fluff. These days you can find fancier versions made of Red Velvet Cake, Pumpkin and/or Gingerbread Cake both with a cream cheese frosting filling.
"You'll note that I've included both a from-scratch cake and a cake mix recipe on this page. You could also make yours with a more traditional buttercream frosting1. Personally, I prefer the taste and texture of the marshmallow cream frosting," according to Carroll Pellegrinelli, the Baking/Desserts guide.
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Yield: Makes 8 individual servings
Ingredients:
From Scratch Whoopie Pies
2 cups flour
1/2 cup cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 cup buttermilk*
Filling
1 cup butter, softened
7-ounce jar marshmallow fluff
1 cup powdered sugar
1 teaspoon vanilla
Cake Mix Version
one 18-ounce chocolate or Devil's Food cake mix
1/2 cup vegetable oil or softened butter
3 eggs
3/4 cup water
Preparation:
For From-Scratch Recipe -
Preheat the oven to 350 degrees. Line baking sheet with parchment paper. In a small bowl, mix flour, cocoa, baking soda and salt with a wire whisk. Set aside. In a large bowl, cream butter and sugars. Mix in egg. Slowly add flour mixture alternately with buttermilk. Ending with the buttermilk. Scoop 1/4 cup of batter into rounds on prepared baking sheet. You should be able to get 16 cakes. Bake for 12 minutes. Remove from oven and let sit on baking sheets for 2 minutes, then remove to wire racks for cooling. Cool completely.
For Cake Mix Recipe
Mix ingredients in a bowl with a electric mixer to just moisten. Then, on medium for 2 minutes until well combined. Finish by following the above baking instructions.
Filling Instructions -
Cream the butter and marshmallow fluff. Slowly add in the powdered sugar. Add vanilla and beat until smooth.
To Assemble Whoopie Pies -
Place a couple of tablespoons of filling on the flat bottoms of half of the pies. Top the filling with the flat bottoms of the other pies.
Notes in the Margin:
*Don't have buttermilk? Take a glass mixing cup and add one tablespoon of white vinegar. Fill the rest of the cup with milk. Stir and use instead of the buttermilk.
BUCK-EYES
My mom made these and passed them out for Christmas presents in 1989. It’s amazing that any of them made the trip home; they are incredibly good.
1 lb. butter or margarine, room temperature
2 lb. peanut butter, room temperature
2-3 lbs. confectioner's sugar
1 tsp. vanilla (optional)
2-12 oz. packages of chocolate chips
1/2 bar paraffin (4 oz.)
Mix butter & peanut butter. Add vanilla. Blend well. Mix in confectioner’s sugar. Boil into small balls & refrigerate several hours. Melt chocolate chips & paraffin in top of double boiler. With toothpicks in each peanut butter ball, dip ball into melted chocolate, leaving spot on top of peanut butter balls undipped, then place on wax paper to harden. Try not to eat in one sitting!
CHOCOLATE TRUFFLES
I got this from my oldest son and daughter-in-law for Christmas, 2002. They are so good…These, the buck-eyes, and a pot of coffee…Heaven…
8 oz. fine semi-sweet chocolate, broken into small pieces
1 C heavy cream
cocoa powder for dusting (see note)
Put the cream & chocolate into a pan & heat on low until the chocolate has melted. Stir the mixture until smooth & glossy, then pour into a bowl & chill in the fridge for several hours or overnight. Take spoonfuls of the mixture and, wearing gloves, roll between your hands into a ball. Place each truffle into a tray of SIFTED cocoa powder and shake around until well coated.
NOTE: My daughter-in-law added: “I’ll warn you, this process is very messy but WELL worth it. Also, some chopped pecans to roll them around in was really good. I’m sure you can think of all sorts of cool variations; I bet some grated orange peel or ginger would be good, too…” Also, “for the cayenne ones, I used a mixture of cocoa, cinnamon and cayenne.” Addicting.
Some of these recipes are from different emailing lists that I'm on, while others are foods that I've made for so many years that I'd be at a loss as to where I first found them. Those recipes from emailing lists, etc. will be so labeled.
DECADENT CHOCOLATE MOUSSE
14-16 oz tub silken tofu
16 oz package chocolate chips
1 T vanilla
1 T maple syrup, optional
Melt chocolate chips over low heat, stirring constantly. Set aside. Place tofu in blender. Pulse once or twice to start breaking it down. With spatula or wooden spoon, scrape melted chocolate chips and vanilla into tofu in blender, along with maple syrup, if using. Blend on low setting until chocolate and tofu are completely mixed, maybe 30 seconds. Pour into 4 bowls and let cool.
Note:If you prefer, you can use carob chips in place of the chocolate chips.
TUXEDO STRAWBERRIES
This recipe is from About.com. I originally found it in their Today email, but it was originally posted in the candy emails (http://candy.about.com). I love about.com, since you can find different email lists on all sorts of stuff.
According the the candy email, "Tuxedo Strawberries are beautiful strawberries decorated with white and dark chocolate to resemble tiny tuxedos. They are the perfect candy for Valentine's Day, weddings, showers, or any romantic occasion. Be sure to check out the photo tutorial with step-by-step instructions showing how to make tuxedo strawberries.This recipe calls for candy coating, which stays hard at room temperature and provides a nice shine. You can use real chocolate and white chocolate if you prefer, but it has a tendency to get soft at warm temperatures, so either keep the berries chilled until serving, or consider tempering the chocolates."
1 lb large strawberries
12 oz chocolate candy coating
12 oz white chocolate candy coating
1. Prepare a baking sheet by lining it with aluminum foil or waxed paper and set aside for now. Wash the strawberries and dry them carefully, as excess water can interfere with the dipping process.
2. Melt the white chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating. Stir until the chocolate is completely melted and smooth.
3. Dip a strawberry into the white chocolate until it is almost submerged, but leave about 1/2-inch of undipped berry at the top. Allow excess chocolate to drip back into the bowl, and scrape the bottom of the berry against the lip of the bowl to remove excess white chocolate that might pool around the bottom of the berry. Place the berry onto the foil-lined baking sheet, and repeat with remaining berries, until all have been dipped in white chocolate.
4. Place the dipped berries in the refrigerator to set the white chocolate while you prepare the dark chocolate for dipping. Place it in a microwave-safe bowl and melt it, stirring after every 30 seconds to prevent overheating. Stir until the chocolate is completely melted and smooth.
5. Once the white chocolate is completely set on the berries, take one berry and dip it into the dark chocolate at a 45-degree angle, so that the chocolate covers one side of the berry on the diagonal. Now turn it in the opposite direction and dip the other side on a 45-degree angle. The final result should be a berry that has a white "V" of chocolate showing through a darker outer coating.
6. Allow excess chocolate to drip back into the bowl, and scrape the bottom of the berry against the lip of the bowl to remove excess chocolate that might pool around the bottom of the berry. Place the berry onto the foil-lined baking sheet, and repeat with remaining berries, until all have been dipped in dark chocolate.
7. Now it's time to give your berries bow ties and buttons. To pipe these on, you can use a piping bag fitted with a small round attachment, a paper cone, or a plastic bag with the corner snipped off. Whichever method you choose, spoon some melted chocolate into your tool of choice. Make a bow tie by drawing two connected triangles at the top of the white V. Below this, place two or three dots for buttons. Repeat until all of your strawberries are decorated.
8. Place the tray back in the refrigerator to set the dark chocolate, for about 10 minutes. Your Tuxedo Strawberries are now ready to eat! They will keep in the refrigerator for several days, but I think they are best soon after they are made. If you do save them for 2-3 days, expect to see some condensation on them as they come to room temperature.
CHOCOLATE TRUFFLES
This is also from about.com, from their baking and desserts guide (http://baking.about.com).
1/2 cup plus 1 tablespoon whipping cream
6 tablespoon unsalted butter
1 1/8 pounds bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons sour cream
Flavorings (add to your individual taste), such as almond, orange, or coconut extract, or liqueurs such as Amaretto, Framboise, etc.
For Dipping:
3/4 pounds white chocolate (not candy coating), chopped
3/4 pounds bittersweet (not unsweetened) chocolate, chopped
For Rolling:
Cocoa powder
Finely chopped nuts
Coconut
Crushed Oreo cookies
Grated chocolate
Bring cream and butter to boil in heavy large saucepan. Reduce heat to medium; stir until butter melts. Add chocolate; whisk until melted and smooth. Remove from heat. Whisk in sour cream. Pour into as many bowls as you want separate flavors (I split it into thirds and make mint, almond, and raspberry), and add flavorings until you reach desired flavor. (Aw, shucks, you have to keep tasting it here to get it right!) How much you add depends on how many flavors you are making, and the strength of the flavoring you add. When I split it into thirds, I start with about 1/2 tsp of flavoring per batch.Refrigerate mixture until firm enough to be molded, about 1 hour. Line 2 large cookie sheets with foil. Using about 1-2 tablespoons of truffle mixture for each (depending on desired size), form into balls and set on sheets. Refrigerate 2 hours, or freeze for 30-60 minutes.
Dipping/Rolling:
Line a cookie sheet with foil. Melt white chocolate in top of double boiler over simmering water, stirring until candy thermometer registers 115F. (I usually microwave mine!) Remove from over water. Using a fork or candy dipper, dunk a truffle in white chocolate, tilting pan, if necessary. Tap against side of pan to to remove excess chocolate. Alide truffle off fork and onto clean foil-lined cookie sheet. Wipe fork clean. Repeat process with as many truffles as you want coated in white chocolate (this amount of chocolate will do half the batch). Freeze for 15 minutes to set chocolate coating. Reheat remaining white chocolate to 115F over simmering water. Repeat dipping process to give truffles a double coating of white chocolate.Refrigerate to set coating, about 30 minutes.
Line another cookie sheet with foil. Melt bittersweet chocolate in top of clean double boiler over simmering water, stirring until candy thermometer registers 115F. (Again, I do this in the microwave.) Using dipping process described above, dip remaining truffles into bittersweet chocolate, dipping each truffle only once. Refrigerate truffles about 30 minutes.
If desired, reheat both chocolates and drizzle opposite color chocolate over completed truffles, to give them a fancy finish.
TO ROLL:
If you prefer rolling truffles in a coating to dipping them, simply put the desired coating (see suggestions above) in a small zippy bag, add one or two truffles, seal, shake and remove. (Some items, such as coconut, make require some pressure, and are better rolled on a plate.) Put on foil-lined cookie sheet and refrigerate truffles about 30-60 minutes.
Makes about 50 truffles, depending on size.
May be kept, refrigerated, for about 3 weeks -- if you can stay away from them that long!
CHOCOLATE GANACHE TRUFFLES
This one is from page 56 of the January/February 2011 issue of Vegetarian Times.
Makes 25 truffles
This recipe offers an introduction to making ganache, a combination of cream and chocolate used for candy fillings, cake frostings, and pastry glazes.
5 oz. dark or bittersweet chocolate, chopped
3 oz. milk chocolate, chopped
7 Tbs. heavy cream
1 Tbs. light corn syrup
2 tsp. instant coffee granules
2 Tbs. whiskey or liqueur, such as Grand Marnier or Kahlúa, optional
Confectioners’ sugar
Unsweetened cocoa powder
1. Combine dark chocolate and milk chocolate in large heat-proof bowl.
2. Combine cream and corn syrup in medium saucepan, and bring to a rolling boil over medium heat. Remove from heat, and stir in coffee granules until dissolved. Pour hot cream mixture over chocolate, and stir gently until all chocolate pieces have melted. Let stand 20 to 30 minutes.
3. Add whiskey, if using, and stir 1 to 2 minutes with spatula or wooden spoon until chocolate mixture begins to thicken. Cover, and refrigerate 4 hours, or overnight.
4. Fill small plate with confectioners’ sugar, fill small bowl with cocoa powder, and line baking sheet with parchment or wax paper.
5. Dip hands in confectioners’ sugar. Roll small lump of chocolate mixture into 1-inch ball, then roll in cocoa powder. Place truffle on prepared baking sheet. Repeat with remaining chocolate mixture, dusting hands with confectioners’ sugar to keep truffles from sticking. Refrigerate truffles until ready to serve.
Vegan Chocolate Truffles
This one is from the February, 2009 issue of Vegetarian Times.
Makes 40 1-inch truffles
Melt-in-your-mouth truffles don't need much to make them irresistible, but if you want to jazz up this recipe, try stirring in 2 teaspoons of flavored liqueur, such as Chambord, Frangelico, or Kahlúa.
1/2 cup chocolate soymilk
1 12-oz. pkg. vegan chocolate chips
1/2 cup unsweetened cocoa
1. Warm soymilk until hot to the touch. Set aside.
2. Melt chocolate chips in large metal bowl set over saucepan of simmering water, stirring until smooth. Stir in warmed soymilk until smooth. Cover, and refrigerate 4 hours, or overnight.
3. Place cocoa on plate. Shape chilled chocolate mixture into 1-inch balls, and roll in cocoa.
WHOOPIE PIES
Here's another recipe from the Baking/Desserts emailing list from about.com.
Want to make someone smile? Just offer them a Whoopie Pie. It's a cookie. It's a cake, but I can't think of it as a pie. It's also known as the official treat of Maine. Typically, it's top and bottom are chocolate cake with a middle fluffy frosting often made with marshmallow fluff. These days you can find fancier versions made of Red Velvet Cake, Pumpkin and/or Gingerbread Cake both with a cream cheese frosting filling.
"You'll note that I've included both a from-scratch cake and a cake mix recipe on this page. You could also make yours with a more traditional buttercream frosting1. Personally, I prefer the taste and texture of the marshmallow cream frosting," according to Carroll Pellegrinelli, the Baking/Desserts guide.
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Yield: Makes 8 individual servings
Ingredients:
From Scratch Whoopie Pies
2 cups flour
1/2 cup cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 cup buttermilk*
Filling
1 cup butter, softened
7-ounce jar marshmallow fluff
1 cup powdered sugar
1 teaspoon vanilla
Cake Mix Version
one 18-ounce chocolate or Devil's Food cake mix
1/2 cup vegetable oil or softened butter
3 eggs
3/4 cup water
Preparation:
For From-Scratch Recipe -
Preheat the oven to 350 degrees. Line baking sheet with parchment paper. In a small bowl, mix flour, cocoa, baking soda and salt with a wire whisk. Set aside. In a large bowl, cream butter and sugars. Mix in egg. Slowly add flour mixture alternately with buttermilk. Ending with the buttermilk. Scoop 1/4 cup of batter into rounds on prepared baking sheet. You should be able to get 16 cakes. Bake for 12 minutes. Remove from oven and let sit on baking sheets for 2 minutes, then remove to wire racks for cooling. Cool completely.
For Cake Mix Recipe
Mix ingredients in a bowl with a electric mixer to just moisten. Then, on medium for 2 minutes until well combined. Finish by following the above baking instructions.
Filling Instructions -
Cream the butter and marshmallow fluff. Slowly add in the powdered sugar. Add vanilla and beat until smooth.
To Assemble Whoopie Pies -
Place a couple of tablespoons of filling on the flat bottoms of half of the pies. Top the filling with the flat bottoms of the other pies.
Notes in the Margin:
*Don't have buttermilk? Take a glass mixing cup and add one tablespoon of white vinegar. Fill the rest of the cup with milk. Stir and use instead of the buttermilk.
BUCK-EYES
My mom made these and passed them out for Christmas presents in 1989. It’s amazing that any of them made the trip home; they are incredibly good.
1 lb. butter or margarine, room temperature
2 lb. peanut butter, room temperature
2-3 lbs. confectioner's sugar
1 tsp. vanilla (optional)
2-12 oz. packages of chocolate chips
1/2 bar paraffin (4 oz.)
Mix butter & peanut butter. Add vanilla. Blend well. Mix in confectioner’s sugar. Boil into small balls & refrigerate several hours. Melt chocolate chips & paraffin in top of double boiler. With toothpicks in each peanut butter ball, dip ball into melted chocolate, leaving spot on top of peanut butter balls undipped, then place on wax paper to harden. Try not to eat in one sitting!
CHOCOLATE TRUFFLES
I got this from my oldest son and daughter-in-law for Christmas, 2002. They are so good…These, the buck-eyes, and a pot of coffee…Heaven…
8 oz. fine semi-sweet chocolate, broken into small pieces
1 C heavy cream
cocoa powder for dusting (see note)
Put the cream & chocolate into a pan & heat on low until the chocolate has melted. Stir the mixture until smooth & glossy, then pour into a bowl & chill in the fridge for several hours or overnight. Take spoonfuls of the mixture and, wearing gloves, roll between your hands into a ball. Place each truffle into a tray of SIFTED cocoa powder and shake around until well coated.
NOTE: My daughter-in-law added: “I’ll warn you, this process is very messy but WELL worth it. Also, some chopped pecans to roll them around in was really good. I’m sure you can think of all sorts of cool variations; I bet some grated orange peel or ginger would be good, too…” Also, “for the cayenne ones, I used a mixture of cocoa, cinnamon and cayenne.” Addicting.
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