For Macarons:.
Preheat the oven
ended, maintaining stiff peaks.
Chocolate Fudge Chunks:
Line an
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.
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.
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.
loom.
Place the white chocolate chips into a medium, heatproof
For topping - Mix molasses, hot water &
NOTE: My recipe for the diabetic sweetened condensed milk makes 1 cup. Make as much as you need and store the extra in the fridge in a covered dish. Also, if you are on a VERY strict diabetic diet, use only 1/2 of the chips.
Mix the pudding mix, milk, and sweetened condensed milk and blend well.
Fold in the whipped topping, bananas, and white chocolate chips.
Refrigerate overnight. Serve in individual serving cups. Garnish with white chocolate chips and vanilla wafers.
Line a 9X3\" pan with aluminum foil, with an overhang of 2\".
Line the bottom of the pan with a layer of the cookies, breaking a few to fit into the edges, if necessary.
Spread a layer of ice cream over the cookies.
Repeat making 2 more layers, or however many your pan will accommodate, ending with a top layer of cookies.
Cover the pan tightly with aluminum foil, and freeze until needed.
15 minutes before serving, remove the cake from the freezer.
Whip the cream.
Grab the overhanging foil on the sides of the pan, and lift ...
he same bowl you used for cake crumbs). Spread this over
Preheat oven to 375\u00b0.
In a medium size bowl, using an electric mixer set at medium speed, beat together the butter, sugar, Espresso powder, vanilla extract and salt until the mixture is fluffy, about 2 to 3 minutes.
Beat in the cocoa and flour until well blended.
Stir in the chocolate chips.
For chocolate cream, gently warm 3 cups
ompletely on wire rack.
For chocolate ganache:
Combine morsels and