Cream butter; add sugar gradually and cream until fluffy.
Add vanilla, flour, soda and oats.
Mix thoroughly.
Chill dough in refrigerator 1/2 hour.
Shape into rolls 1 1/2-inches in diameter. Coat each roll in chocolate shot.
Slice 3/8-inch thick and place on ungreased baking sheet, leaving space between slices.
Bake at 325\u00b0 for 25 to 30 minutes.
Yield:
3 dozen.
Cream butter, add sugar gradually and cream until fluffy.
Add vanilla, flour sifted with soda and rolled oats.
Mix thoroughly. Chill dough in refrigerator for about one-half hour.
Shape into rolls 1 1/2 inches in diameter.
Coat each roll of dough with chocolate shot.
Slice about 3/8-inch thick and place on ungreased baking sheet.
Bake in a slow oven (325\u00b0) for 25 to 30 minutes.
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
sugar, ice cream, and baking chocolate until smooth. Whisk in the
Line the bottom of 12 shot glasses with miniature chocolate chips.
Whip cream cheese and sugar together in a bowl with an electric hand mixer on medium speed.
Layer cream cheese into the shot glasses, alternating with layers of chocolate chips. Garnish with milk chocolate candy kisses.
ainless steel saucepan. Place the chocolate in a medium bowl. Pour
Arrange a small selection of your favorite chocolates on serving plates.
For the hot chocolate shots, place semi-sweet chocolate in medium bowl. Combine milk, cream and coffee liqueur in small saucepan. Heat without boiling. Pour over chocolate. Let stand 1 min; stir until smooth. Pour into espresso cups or shot glasses; serve with chocolates.
Combine chocolate and cream in a small
old in the cooled, melted chocolate, then lighten the mixture with
In the container of a blender, combine the creme de cacao and ice cream. Blend until smooth, then pour into shot glasses and top with whipped cream.
Melt the chocolate in the microwave or in a bowl set over a saucepan of simmering water, then cool slightly.
Beat together the egg yolks and kirsch and gently mix into the melted chocolate with 4 tbsp of the cream.
Whisk the egg whites to firm peaks and fold them through the chocolate mixture.
Spoon into 6 shot glasses and chill.
Softly whip the remaining cream with a splash of kirsch.
Dollop the cream on top of each mousse and push in a cherry to decorate.
Combine first 3 ingredients in a medium bowl. Beat with a wire whisk or electric blender on low for 1 - 2 minutes. Let stand for 5 minutes to soft-set.
Gently fold in whipped topping (that has been thawed in the fridge). Once fully incorporated, divide the mixture amongst plastic shot glasses, line them on a tray and place the tray in the freezer until ready to serve (they will not freeze solid because of the alcohol).
Enjoy! -- \"Please Drink Responsibly\".
Stir all together in a pyrex glass measuring cup, or what ever you have. (Use shot glasses to measure, though.).
Fill glass with ice.
Pour mixture over ice.
For extra fun, hang a small scoop of chocolate or coffee ice cream on the rim of the glass!
Enjoy! :).
Fill a cocktail shaker with ice, and pour in the amaretto, grenadine syrup, chocolate syrup, and heavy cream. Shake well, and strain into shot glasses.
Combine boiling water and gelatin mix in a bowl. Stir to dissolve. Add tequila, triple sec, and water. Stir again.
Pour mixture into shot glasses. Refrigerate until set, about 5 hours.
Combine softened cream cheese, egg, sugar and salt; mix well. Blend in chocolate chips; set aside.
Sift together flour, sugar, cocoa, soda and salt.
Stir in water, oil and vanilla.
Line miniature cupcake pans with paper liners.
Fill each cup 1/3 full with cocoa mixture; top with 1 teaspoon cheese mixture.
Sprinkle with ground nuts or chocolate shot, if desired.
Bake at 350\u00b0 for 20 minutes.
Cream butter and sugar until fluffy.
Add vanilla.
Add flour mixing thoroughly.
Blend in rolled oats.
Dough will be stiff.
Shape into rolls 1 1/2 inches in diameter.
Roll in chocolate shot.
Slice 1/4 inch thick (a cheese slicer works well).
Place on ungreased cookie sheet.
Bake 325 degrees for 25-30 minutes.
Mix together well shortening, sugar and vanilla.
Mix in thoroughly flour, salt and oats.
Divide dough in half.
Shape each half into a roll 1 1/2 inches in diameter.
Coat each roll with chocolate shot.
Wrap in wax paper.
Chill at least one hour.
Blend butter, sugar, and vanilla until light and fluffy.
Add salt and flour; mix well.
Stir in oats and nuts.
Form into 1-inch balls.
Place on unbuttered cookie sheet.
Bake in 400\u00b0 oven 10-12 minutes.
Remove from cookie sheer and roll in additional confectioners sugar, colored sprinkles, chocolate shot, silver drops, or chopped nuts.
Place on racks to cool.
Makes about 8 dozen snowballs.
double boiler, combine the chocolate, butter, coffee, and rum. Set