Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
erving bowl. Sprinkle the crumbled macaroons on top, then sprinkle the
Preheat oven to 350 degrees F.
Combine all ingredients and mix well.
Drop from teaspoon, 1 inch apart, onto well-greased baking sheets.
Bake at 350 degrees F, for 10 to 12 minutes.
Remove immediately from baking sheets.
Makes 8 dozen.
Note: the vanilla can be substituted with almond extract.
Source: Moyn, at Gail's Recipe Swap.
In a pan melt the chocolate; let cool slightly. In small
econd layer and ice with Easy Chocolate Icing, recipe # 424521.
Cool on racks.
Place chocolate chips in microwave-safe bowl
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
ntil cold.
Garnish with chocolate drizzle.
Store, covered, in
side.
Place 5 squares chocolate in food processor; process until
Preheat oven to 350\u00b0.
Generously grease a large cookie sheet. In top of double boiler, combine condensed milk, chocolate and salt; cook over boiling water, stirring frequently, until chocolate melts and mixture thickens.
Remove from heat.
Add coconut and vanilla; mix well.
Drop by rounded tablespoonfuls, 1 inch apart, on prepared cookie sheet.
Bake 10 to 12 minutes or just until cookies are set.
Transfer at once to wire rack to cool.
Makes 2 dozen.
ookies are cool, melt the chocolate in a glass bowl in
Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.
Melt chocolate over low heat and let cool.
In a large glass or metal bowl, whip egg whites until foamy. Slowly add salt and sugar a little at a time, until mixture stands in peaks. Stir in vanilla. Fold in chocolate, coconut and nuts. Drop by teaspoonfuls about 2 inches apart on cookie sheets.
Bake 10 to 12 minutes. Cookies should be soft in the center.
ould use store-bought chocolate syrup in this recipe, but the syrup
Melt butter.
Add sugar and salt.
Add flour, chocolate, eggs, vanilla and baking powder.
Chill 4 hours or until stiff.
Pinch off pieces size of walnuts; roll in powdered sugar.
Place on greased cookie sheet.
Bake at 325\u00b0 for 10 minutes or 12 minutes. Makes 3 dozen.
Combine in double boiler the oil, chocolate and sugar.
Beat in eggs one at a time.
Add vanilla and flour.
Chill.
Drop into sugar and shape.
Bake on wax paper in moderate oven (375\u00b0) for 12 to 15 minutes.
Makes 6 dozen.
Preheat oven to 350\u00b0.
In double boiler, over simmering water, melt chocolate.
Stir in coconut, salt and almond extract.
Fold egg whites into chocolate mixture.
Drop by spoonfuls onto greased cookie sheet.
Bake 12 minutes until set.
Remove from oven immediately and let cool.
Heat oven to 325\u00b0.
Mix coconut, sugar, flour and salt.
Stir in egg whites and almond extract; mix well.
Place unwrapped chocolate in microwave dish. Melt; stir melted chocolate into coconut mixture.
Drop by teaspoons onto lightly greased cookie sheets, 1 inch apart.
Bake 20 minutes until edges are golden brown.
Beat egg whites until just foamy.
Add sugar, coconut and vanilla.
Melt chocolate chips until slightly softened, not soupy. Fold into egg mixture; blend well.
Place by tablespoonful onto lightly greased cookie sheet or on parchment baking paper.
Bake at 325\u00b0 for 10 to 15 minutes or until edge of cookie can be lifted.
Will be soft, but will harden later.
They refrigerate or freeze well.
Melt together shortening and chocolate.
Sift together flour, baking powder and salt.
Add sugar to chocolate, stirring until smooth.
Add eggs, one at a time, beating well after each addition.
Add vanilla.
Add flour mixture; blend thoroughly. Chill dough 2 to 3 hours.