Chocolate Fudge Recipe Christmas Dreams Come True

Chocolate is a delicious part of Christmas dinner. Chocolate, biscuits, cakes and everything in between are an important part of what works and Turkey before nap time. Fudge Christmas is our favorite and can be done in several ways. You can add walnuts or pecans, or take with milk chocolate, dark chocolate, white chocolate, dark chocolate semi-sweet and a whirlpool.

Unable to perform Translation:invalid textUnable to perform Translation:invalid result dataUnable to perform Translation:invalid    textIngredients:

Unable to perform Translation:invalid text* 1 ½ cup semi-sweet
* 1 ½ cup white chocolate chips
* 1-14 grams of sweetened condensed milk, consider the division into two halves (one more handy if you need more)
* 2 teaspoons salt
* 2 teaspoons vanilla extract
* 1 cup chopped walnuts
* Red and Green Confetti
* Coloring Food Red
* Green food coloring
Unable to perform Translation:invalid textPreparation
Unable to perform Translation:invalid textLine a 9-inch cake pan with baking paper. Pour the red and green sugar crystals on the bottom of the pan. When the flux is cut, it is the crystals on the top and bottom. Add the wax paper, it is easier to remove the fudge after cooling. Must be cooked over low heat, stirring constantly, and Fudge. Not burn or bake quickly. The nuts are ground in a blender before starting your kitchen Fudge.
Unable to perform Translation:invalid textThe final touch
Unable to perform Translation:invalid textCombine bittersweet chocolate chips and milk in a saucepan and cook over low heat, melt, then bring to boil and remove from heat.
Unable to perform Translation:invalid textCRS:
Unable to perform Translation:invalid text* 1 teaspoon salt
* 1 teaspoon vanilla
* ½ cup of nuts.
Unable to perform Translation:invalid textMix well and pour into pan. Then the white chocolate chips in the same way of cooking, but once cooked, remove from heat and let cool for several minutes. Then add the red food coloring and mix green. Then add the mixture to the pot pie with semi-sweet blend of caramel. With a butter knife, mix the two mixtures Fudge. Top Confetti red and green.
Unable to perform Translation:invalid textCover the fudge Line with baking paper and refrigerate for at least an hour. Remove from refrigerator and remove the fudge pan with parchment paper. Cut the fudge into squares and serve this great Christmas Fudge

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Allergic to Chocolate? Two "I Can't Believe It's Not Chocolate" Recipes

Go to any restaurant and four out of five desserts on the menu will include chocolate. Go to any outdoor picnic or get-together and the most common desserts will also contain chocolate, whether brownies, cakes or cookies. Even when you want a ready made healthy snack, many trail mixes or granola bars are loaded with some kind of chocolate chip. What torture it is for those, like my husband, who are allergic to this wonderfully intoxicating comfort food. You can, of course, substitute chocolate with carob chips and carob powder. Place the chips in a trail mix and they are tolerable. But replacing them in a chocolate chip cookie recipe, does not even come close.

The good news is that carob powder is healthier for you than cocoa powder. It has about 115 times less fat, twice as many carbohydrates and calcium and 70 times less sodium. The bad news is that you need to use one and a half to two times as much carob powder to get the taste that you crave. Unlike the chips, the powder comes closer to tasting like the real thing even to those, like me, who swear they do not like the taste of carob. Keep in mind that carobs, like cocoa, contain the same tannins that are bad for young children.Although this first recipe takes a little time, it is still easy to do and well worth the effort. I do recommend, and finally broke down and bought, a 9-inch square pan. An 8-inch square pan keeps the dough too moist. The recipe allows for variations. Feel free to use cherry, coffee, yogurt, peanut butter, cinnamon or mint-flavored chips or dried cherries and a complementary extract (instead of the almond extract), depending upon what you like. During the summer use a toaster oven and bake this outdoors. It works just fine, although you may want to add another five minutes to the baking time.

BROWNIES Preheat your oven to 350 degrees Fahrenheit and grease and flour a 9 inch by 9 inch pan.

Mix and set aside:

1/2 cup all purpose flour,
1/2 tsp baking powder and 1/4 tsp salt.

Beat and set aside:

3 oz. cream cheese (softened) and
1/4 cup sugar.

Add to the cream cheese mixture:

1 egg,
1/2 tsp vanilla extract and
1/2 tsp almond (or other) extract and stir in
1/3 cup of your favorite flavored chips or dried cherries.

Mix:

1/2 cup of carob powder and
1/2 cup melted margarine or butter.

Add:

1 cup sugar,
2 eggs (beaten) and
1/2 tsp vanilla.

Add the flour mixture to the above and pour half the carob mixture into the bottom of the floured pan. Pour the cream cheese filling over this and then the remaining carob mixture on top. Use a spoon to swirl the colors together and bake 35-40 minutes or until a knife in the center comes out clean. Cut into squares.

NO BAKE COOKIES This should already be on your list of summer recipes. Makes about 24-30.

Mix and cook on a stove top:

3/4 cup sugar,
1/4 cup carob powder,
1/4 cup milk and
1/4 cup butter or margarine.

Cook a minute after it boils. Then add:

1/2 tsp vanilla,
1/4 cup chunky peanut butter
1 1/2 cups oatmeal and

Stir well, drop by teaspoonfuls on wax paper and chill till firm. A cookie scoop works perfectly for this. There are many substitutions you can try, including smooth peanut butter and sunflower seeds or coconut flakes. I have even used cereal crumbs from the bottom of the boxes, which I save for emergencies or when I run low on oatmeal.

My husband no longer has to deny himself the rich, yummy and addictive flavor of chocolate. And now, neither do you.

Copyright 2007 by Linda Murdock. Linda Murdock is the best-selling author of A Busy Cook's Guide to Spices, How to Introduce New Flavors to Everyday Meals. Unlike most spice books, which are organized by spice, here you can turn to a particular food, whether meat, vegetable or starch, and find a list of spices that go well with that food. Recipes are included. Not only is your well-written book an excellent resource for the novice in the kitchen, it is a quick reference for the food professional.--The Ingredient Store To learn more go to http://bellwetherbooks.com

Article Source: http://EzineArticles.com/?expert=Linda_Murdock

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Chocolate Cake

There’s an old saying that says that ‘you will not know whats heaven like until you have not tasted chocolate’. For a chocolate lover like me, I couldn’t agree more. My heartfelt sympathy goes to those who are allergic to this heavenly gift. For the rest of us, then I'm sure that you’re already aware the chocolate cake (or anything that has chocolate in it for that matter) is the best ever and most popular dessert ever created.

There’s just something magical about a piece of dark, moist, rich piece of chocolate cake with a layer of sinful looking creamy chocolate frosting on it, Smiles appear, happy moods return, grumbles turn into giggles.

I'm convinced that anyone can find a type of chocolate cake that he or she loves. Here’s a lit for the still uninitiated. The list is endless :-

Here goes:

Chocolate chip cheese cake, German chocolate cake, jelly roll chocolate cake, chocolate kraut bundt cake, chocolate fudge cake, chocolate mud cake, chocolate crème cake, chocolate eruption cake, best ever chocolate cake, chocolate caramel cake, rich chocolate cake, flourless chocolate cake, chocolate and orange cake, sour cream cake with chocolate, chocolate lava cake, chocolate banana cake, royal chocolate cake, molten chocolate cake, chocolate cherry cake, chocolate chip cookie cake, chocolate walnut cake, chocolate pudding cake, sinless chocolate cake, chocolate mousse cake, chocolate mayonnaise cake, chocolate chip pound cake, double chocolate chocolate cake, chocolate rum cake, low fat chocolate cake, chocolate zucchini cake etc etc ...........

If you still can’t find something you like, you don’ know what you’re missing. It doesnt matter what you put in , just make sure its moist and taste good. It will bound to put a smile even on the most grumpy of all grouches.

Ainee has had training and years of experience managing small cafes as well as bakeries of Europe's number one hypermarket. Started baking 'commercially' from the age of nine and has not stopped since. Her passion for baking has also allowed her to cross into the cooking world as well as the romantic arena of weddings.

Article Source: http://EzineArticles.com/?expert=Nur_Ainee_Muhammad

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Chocolate: Breakfast, Lunch And Dinner 3

Chocolate Espresso Bars
Instant espresso powder offers the most practical way to impart a rich coffee flavor to cookies, candies and cakes. Sold in well-stocked food markets and specialty coffee stores, the fine powder dissolves quickly in hot liquid, producing a bolder, more concentrated taste than regular instant coffee. This intense flavor comes with a solid dose of caffeine, however, so if you are sensitive to caffeine's effects, look for a brand of instant espresso powder labeled "decaffeinated."

3/4 cup all-purpose flour
1/2 cup unsweetened Dutch process cocoa powder
3 tbs. instant espresso powder
1/4 tsp. baking powder
1/4 tsp. salt
8 tbs. (1 stick) unsalted butter, cut into pieces
2 oz. semisweet chocolate, coarsely chopped
2 eggs
1 cup firmly packed light brown sugar
1 tsp. vanilla extract


For the glaze:
1/4 cup heavy cream
1 tsp. instant espresso powder
4 oz. semisweet chocolate, chopped
Pinch of salt
16 chocolate-covered espresso beans (optional)

Preheat an oven to 350°F. Generously grease an 8-inch square baking pan.

Sift together the flour, cocoa powder, espresso powder, baking powder and salt into a bowl; set aside.

In a small, heavy saucepan over low heat, combine the butter and chocolate and heat, stirring occasionally, until melted, about two minutes. Remove from the heat and let cool slightly.

In a bowl, whisk together the eggs and brown sugar until blended. Gradually stir in the chocolate mixture until blended. Stir in the vanilla, then add the flour mixture and stir until blended.

Pour the batter into the prepared pan. Bake until the edges pull away from the sides of the pan and the center is springy to the touch, about 25 minutes. Transfer the pan to a wire rack and let cool.

Meanwhile, make the glaze. In a small saucepan over medium heat, combine the cream and espresso powder and heat, stirring, just until the powder is dissolved and bubbles start to appear around the pan edges. Add the chocolate and salt, remove from the heat and stir just until the chocolate is melted. Let cool to room temperature.

Using a small offset spatula, spread the cooled glaze over the cookie in a thin layer. Refrigerate until the glaze is set, about 30 minutes. Cut into 1 1⁄2-by-2 1⁄2-inch bars or 2-inch squares. Top each bar with a chocolate-covered espresso bean. Makes 16 bars.

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Chocolate: Breakfast, Lunch And Dinner+2

Chocolate-Banana Croissant Panini Our simple sandwich is inspired by pain au chocolat, a much-loved after-school snack in France. It is, literally, a chocolate bar sandwiched between two slices of bread. This sweet treat is also enjoyed by schoolchildren in Spain. 2 day-old croissants, cut in half horizontally 2 oz. bittersweet chocolate shavings 1 small banana, cut diagonally into 1/4-inch slices Heat an electric panini maker to medium, according to the manufacturer's instructions. Lay the bottom half of each croissant, cut side up, on a clean work surface. Sprinkle with about two-thirds of the chocolate, dividing equally. Arrange the banana slices on top, then sprinkle with the remaining chocolate. Place the top half of each croissant, cut side down, on top. Place the sandwiches on the heated panini maker and close the lid. Cook according to the manufacturer's instructions until the chocolate is melted and the tops are golden, 5 to 7 minutes. Transfer the sandwiches to a cutting board and cut in half. Serve immediately. Serves four.

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Chocolate: Breakfast, Lunch And Dinner+1

Chocolate is to Valentine's Day what turkey is to Thanksgiving. So why fight it? And as long as you're going to indulge, you might as well do it right. In the "Five-Minute Cooking School," cookbook author and cooking teacher Tori Ritchie shows how to turn chocolate into an all-day decadence, morning, noon and night. She joined The Early Show from the Manhattan flagship store of specialty home furnishings retailer Williams-Sonoma with recipes and tips.

RECIPES Chocolate-Amaretti Heartbreakers These are really waffled cakes — moist, cocoa-rich and flecked with ground amaretti (Italian macaroons) and bittersweet chocolate. They're delicious as is, with just a sprinkling of confectioners' sugar, luscious with lightly sweetened, softly whipped cream, and downright indulgent with ice cream and hot fudge. 3 large double amaretti (or 6 amaretti from 3 paper-wrapped packets) 2 oz. high-quality bittersweet chocolate 5 tbs. unsalted butter 1 1/4 cups all-purpose flour 1 1/2 tsp. double-acting baking powder 1/4 tsp. baking soda pinch of salt 3/4 cup granulated sugar 1/3 cup cocoa, preferably Dutch process 1 1/2 cups milk 1 tsp. vanilla extract 1/4 tsp. almond extract 2 eggs Confectioners' sugar, sweetened whipped cream, ice cream and/or hot fudge sauce for serving (optional) Place the amaretti and bittersweet chocolate in the work bowl of a food processor or in a blender and process until pulverized; set aside. Preheat a waffle iron. If you'd like to serve the waffles warm, preheat an oven to 350°F. Melt the butter; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar and cocoa. In another bowl, whisk together the milk, vanilla, almond extract and eggs until well blended. Pour the liquid ingredients over the dry ingredients and stir with the whisk to combine. Fold in the amaretti-chocolate mixture and the melted butter. Lightly butter or spray the grids of the waffle iron, if needed. Brush or spray the grids again only if subsequent waffles stick. Spoon out 1/3 cup of batter (or the amount recommended by the manufacturer's instructions) onto the hot iron. Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until just set. Bake these slightly less than you do other waffles because chocolate has a tendency to burn easily. There's no need to worry, but you do want to keep an eye on these. Transfer the finished waffles to a cooling rack while you make the rest. If desired, just before serving, warm the waffles briefly, about 2 minutes, in the oven. They're good at room temperature, too. To serve: You can present a full five-of-hearts to each person, shaking a dusting of confectioners' sugar over the entire waffle and then scooping some whipped cream or ice cream onto the center. Hot fudge sauce is both luscious and luxurious over these. Broken into individual hearts and filled with ice cream, these make fabulous sandwiches. Makes about 10 full five-of-hearts or about six 6 1/2-inch round waffles. Adapted from "Waffles from Morning to Midnight," by Dorie Greenspan (Weldon Owen, 2001).

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