For Macarons:.
Preheat the oven
ended, maintaining stiff peaks.
Chocolate Fudge Chunks:
Line an
Crush graham crackers with a rolling pin.
Blend all ingredients in a bowl.
Put into a greased 8 x 8-inch pan and bake in a moderate oven for about 20 minutes.
When cool, cut into squares.
Easy recipe for children!
Combine and mix well first 4 ingredients.
Add and blend remaining ingredients.
Drop by teaspoon onto cookie sheet.
Bake at 350\u00b0 for 10 to 12 minutes.
FOR CHOCOLATE GANACHE FROSTING (Makes about 1 &
owl on HIGH (100%) power for 1 minute; STIR. Morsels may
Sift flour.
Combine with sugar and set aside.
Put the next 4 ingredients together in saucepan and bring to a boil.
Pour over sugar/flour mixture; mix well.
Add eggs, buttermilk, cinnamon, soda and vanilla.
Beat well.
Bake in 10 3/4-inch wide, 1-inch deep and 16-inch long pan for 20 minutes at 400\u00b0.
Spread with Icing for Chocolate Cake from this same book.
Sprinkle nuts over top, if desired.
o achieve the right color for flavor. Separate into little circles
armed bowl. Following the directions for molding chocolate (see tips, below), carefully
n blender container and whip for a few seconds. While the
igh speed with electric mixer for 2 minutes. Then mix in
In microwave, melt chocolate, set aside to cool.
Set oven to 350 degrees F.
Grease and flour a 12-cup bundt pan.
In a large bowl, combine all ingredients (except the chocolate baking chips or nuts).
Beat for 4 minutes or until very smooth.
Mix in the chocolate chips and/or nuts.
Transfer to prepared bundt pan.
Bake for about 50-60 minutes, or until cake tests done (do not over bake the cake).
Cool in pan for 20 minutes.
Turn onto a serving plate and frost or dust with icing sugar.
oint, if making chocolate pasticciera cream, add chocolate and while stirring, cook
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
Preheat oven to 350 degrees (325 for glass pan).
In 13x9x2-inch baking pan, melt butter in oven. Sprinkle crumbs evenly over melted butter.
Top evenly with the coconut, then sweetened condensed milk.
Bake for 25 to 30 minutes or until lightly browned.
In small saucepan over low heat, melt the chocolate chips with peanut butter. Spread evenly over hot coconut layer.
Cool 30 minutes, then chill. Cut into bars.
Store cookie bars loosely covered at room temperature.
icrowave safe bowl, melt Guittard chocolate according to package directions.
aking a double or triple recipe for the whole family or a
Pour milk into a large bowl. Add pudding mix and beat with wire whisk 2 min or until well blended. Add peanut butter and mix well. Gently stir in whipped topping.
Layer 1/3 of grahams and half of the pudding mixture in a 9x13 pan, breaking grahams if necessary to fit. Repeat layers topping with graham crackers.
Microwave chocolate and butter on med heat for 1.5 min, stirring after 1 minute Stir until completely melted and then spread over grahams.
Refrigerate at least 8 hours. Store in fridge.
Soften the ice cream until it is easily spreadable.
Top one half of cookie with some ice cream (at least 1\" thick), then put another cookie on top. (Press down easy, so you don't crack the cookies).
Continue making the sandwiches until you are done.
If you are decorating the sides with your favorite nuts, candies or candy bars, do so now by rolling the sandwich, in the treat of your choice, all the way around.
Wrap each ice cream sandwich in saran wrap, and freeze for at least 2 hours before serving.