2/3 c. brown sugar (packed)
1/3 cup of butter (I have only used real butter)
1 TB water
1 c. of semi sweet chocolate chips
1 1/4 cup flour
1 egg
1/2 teaspoon baking soda
1 package of Andes mints
On medium heat, stirring constantly, melt brown sugar, butter and water. Add chocolate chips and stir until melted. Remove from heat and let cool 10-15 minutes. Then add flour, egg and baking soda.
Beat thoroughly. Cover and chill 1 hour. Shape in balls (I use a cookie scoop) and bake on greased cookie sheet at 350 degrees for 8-10 minutes (they are better cookies soft rather than crunchy--my oven takes 10 min). Remove from oven and while still on cookie sheet place an Andes mint (or part of one depending on how big your cookies are) on each cookie and gently press down. Once it has melted use a knife to 'frost' each cookie with the melted mint and move to cooling racks.
Enjoy!
*D: Oh. My. Goodness. These cookies are DELICIOUS!!! You will want to double the batch - at least - every time. SO good.
Use real butter and semi-sweet chips for best results. Once the mint is melted onto the cookie, you can eat it. But, when the mint cools, it forms a bit of a hard frosting, and that is almost better.
Seriously, these are so good.
Pin It
Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts
Sunday, May 1, 2011
Sunday, January 2, 2011
Chocolate Cream Pie
1 2/3 cups water
3 tablespoons cornstarch
5 tablespoons cocoa
1 (14 ounce) can of sweetened condensed milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla
1 9 inch baked pastry shell (aka a pie crust)
Mix water, cornstarch and cocoa until smooth. Stir in sweetened condensed milk and egg yolks. Cook until think in saucepan or microwave. Stir in 2 tablespoons butter and vanilla. Cool slightly, stirring occasionally, and pour into a pie crust. Top with meringue (and brown at 400*) or top with whipped cream after pie is chilled.
*D: I can only take partial credit for this pie. My husband made it yesterday and I only helped. But let me tell you, it was delicious! Tyler was sheer genius and added a few dashes of cinnamon. It was like Aztec Chocolate. Mmmm. So good.
It only took about 10 minutes on the stove top to thicken the filling to pudding consistency. In my opinion, it could have maybe even cooked a few minutes longer to make it thicker.
Use a store bought crust or this recipe for a pie shell.
After pouring the filling into a pie crust, we covered the pie with plastic wrap. That prevented it from forming a skin, and really, the plastic did not stick as bad as you'd think.
We topped it with whipped cream and thoroughly enjoyed. Pin It
3 tablespoons cornstarch
5 tablespoons cocoa
1 (14 ounce) can of sweetened condensed milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla
1 9 inch baked pastry shell (aka a pie crust)
Mix water, cornstarch and cocoa until smooth. Stir in sweetened condensed milk and egg yolks. Cook until think in saucepan or microwave. Stir in 2 tablespoons butter and vanilla. Cool slightly, stirring occasionally, and pour into a pie crust. Top with meringue (and brown at 400*) or top with whipped cream after pie is chilled.
*D: I can only take partial credit for this pie. My husband made it yesterday and I only helped. But let me tell you, it was delicious! Tyler was sheer genius and added a few dashes of cinnamon. It was like Aztec Chocolate. Mmmm. So good.
It only took about 10 minutes on the stove top to thicken the filling to pudding consistency. In my opinion, it could have maybe even cooked a few minutes longer to make it thicker.
Use a store bought crust or this recipe for a pie shell.
After pouring the filling into a pie crust, we covered the pie with plastic wrap. That prevented it from forming a skin, and really, the plastic did not stick as bad as you'd think.
We topped it with whipped cream and thoroughly enjoyed. Pin It
Monday, November 22, 2010
Hot Cocoa
It was the first snowstorm of the season. The winds raged and beat against the house, the snow swirled and covered our windows so we couldn't see outside, and my husband put on his coat, hat, boots, gloves, and went out to shovel the snow.
He'd been out for over an hour when I peaked out the door (because the windows were useless) and saw he was shovelling the neighbor's driveway. He already done ours, but the wind blew the snow back and covered everything again with 2 inches of snow.
I knew my husband would need some hot chocolate when he came in. Just then I remembered that we were out of instant hot chocolate mix! What was I going to do?
Well, if you ever find yourself in this situation, fear not. With a few simple ingredients, you can have delicious hot chocolate.
Milk
Water
Cocoa powder
Sugar
Optional:
Creamer (powdered or dairy)
Cinnamon
In a small saucepan, heat milk over medium-low heat. Stir frequently to prevent scorching. In a separate bowl, mix a few tablespoons of cocoa powder and a few tablespoons of sugar. Use a 3:2 ratio (3 tablespoons cocoa to 2 tablespoons of sugar) first. You can add more sugar later if you need.
When the milk is warm, not boiling, add a tablespoon to your cocoa mixture. Stir using a spoon and mash out any clumps. When your cocoa paste is all moist and clump free, add it to the warm milk and stir.
Voila. Hot cocoa! It is a little strong and slightly bitter, like dark chocolate compared to milk. Add creamer to cut the strong cocoa flavor. Add more sugar if desired.
I put in a dash of a cinnamon/sugar blend and it was SO good! In some ways this is better than store bought because it has a distinct flavor, however it is not as sweet. You just have to try it and see which you like better, but it's always good to know you can make hot cocoa even if you run out of mix.
Happy Holidays! Pin It
He'd been out for over an hour when I peaked out the door (because the windows were useless) and saw he was shovelling the neighbor's driveway. He already done ours, but the wind blew the snow back and covered everything again with 2 inches of snow.
I knew my husband would need some hot chocolate when he came in. Just then I remembered that we were out of instant hot chocolate mix! What was I going to do?
Well, if you ever find yourself in this situation, fear not. With a few simple ingredients, you can have delicious hot chocolate.
Milk
Water
Cocoa powder
Sugar
Optional:
Creamer (powdered or dairy)
Cinnamon
In a small saucepan, heat milk over medium-low heat. Stir frequently to prevent scorching. In a separate bowl, mix a few tablespoons of cocoa powder and a few tablespoons of sugar. Use a 3:2 ratio (3 tablespoons cocoa to 2 tablespoons of sugar) first. You can add more sugar later if you need.
When the milk is warm, not boiling, add a tablespoon to your cocoa mixture. Stir using a spoon and mash out any clumps. When your cocoa paste is all moist and clump free, add it to the warm milk and stir.
Voila. Hot cocoa! It is a little strong and slightly bitter, like dark chocolate compared to milk. Add creamer to cut the strong cocoa flavor. Add more sugar if desired.
I put in a dash of a cinnamon/sugar blend and it was SO good! In some ways this is better than store bought because it has a distinct flavor, however it is not as sweet. You just have to try it and see which you like better, but it's always good to know you can make hot cocoa even if you run out of mix.
Happy Holidays! Pin It
Saturday, September 25, 2010
Chocolate Sauce
In a glass bowl, mix:
1/2 cup sugar
1/2 cup brown sugar
3 TBSP cocoa
2 TBSP flour
1/8 tsp salt
Add:
2/3 cup milk
2 TBSP corn syrup
1 TBSP butter or margarine
Microwave 2 - 4 minutes, or until boiling. Stir well. Microwave an additional 2 - 5 minutes, stirring every 1 1/2 minutes, until sauce reaches desired thickness. Mix in 1 tsp vanilla . Let cool at room temperature and serve over ice cream.
*D: Easiest chocolate sauce ever. I realize cocoa may not be a product everyone has on hand. If you don't always have cocoa, I recommend you get some. It's a versatile ingredient that you can use for a lot of different recipes and baking techniques.
This is my Mother-in-law's recipe, and she only ever adds 1 TBSP cocoa. I usually do 2.
The longer you microwave the sauce (the second time), the thicker it is.
***Do NOT try to speed up the cooling process. It will turn into a chocolate brick. I'm not kidding.*** Pin It
1/2 cup sugar
1/2 cup brown sugar
3 TBSP cocoa
2 TBSP flour
1/8 tsp salt
Add:
2/3 cup milk
2 TBSP corn syrup
1 TBSP butter or margarine
Microwave 2 - 4 minutes, or until boiling. Stir well. Microwave an additional 2 - 5 minutes, stirring every 1 1/2 minutes, until sauce reaches desired thickness. Mix in 1 tsp vanilla . Let cool at room temperature and serve over ice cream.
*D: Easiest chocolate sauce ever. I realize cocoa may not be a product everyone has on hand. If you don't always have cocoa, I recommend you get some. It's a versatile ingredient that you can use for a lot of different recipes and baking techniques.
This is my Mother-in-law's recipe, and she only ever adds 1 TBSP cocoa. I usually do 2.
The longer you microwave the sauce (the second time), the thicker it is.
***Do NOT try to speed up the cooling process. It will turn into a chocolate brick. I'm not kidding.*** Pin It
Tuesday, March 23, 2010
Peanut Butter Truffle Brownies
Brownie Base
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
Filling
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk
Topping
1 cup semisweet chocolate chips
1/4 cup butter
1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
3. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
4. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude directions for 13x9-inch pan on brownie mix box
*D: I got this message right off of the Betty Crocker website. I love it because it's easy and takes ingredients I usually have on hand. That makes it nice when I get called to bring a dessert to a dinner party or something. However, this recipe is not a quick one. You have to wait for the brownies to completely cool before to you top them with peanut butter goodness. I used a regular brownie mix but added an extra egg to make them "cake-like." Also, if you use milk chocolate chips instead of semi-sweet, be aware that because there is more fat in them they don't harden as well. I don't know if the butter helps with that or not, so you might just end up with a gooey topped brownie...and no one minds gooey brownies! Pin It
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
Filling
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk
Topping
1 cup semisweet chocolate chips
1/4 cup butter
1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
3. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
4. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude directions for 13x9-inch pan on brownie mix box
*D: I got this message right off of the Betty Crocker website. I love it because it's easy and takes ingredients I usually have on hand. That makes it nice when I get called to bring a dessert to a dinner party or something. However, this recipe is not a quick one. You have to wait for the brownies to completely cool before to you top them with peanut butter goodness. I used a regular brownie mix but added an extra egg to make them "cake-like." Also, if you use milk chocolate chips instead of semi-sweet, be aware that because there is more fat in them they don't harden as well. I don't know if the butter helps with that or not, so you might just end up with a gooey topped brownie...and no one minds gooey brownies! Pin It
Monday, March 15, 2010
Scotcheroos
1 cup sugar
1 cup peanut butter
1 cup light corn syrup
6 cups crisp rice cereal
6 oz chocolate chips
6 oz butterscotch chips
Combine sugar and corn syrup. Heat to a boil over medium heat. Remove from heat. Stir in peanut butter. Pour over cereal. Press mixture into a buttered 9X13 dish. Melt chips together (approximately 3 minutes in the microwave). Pour over mixture in dish. Spread smooth. Refrigerate 15 minutes. Cut and serve.
*D: I also have another recipe that has you just put the first three ingredients in a pan together and heat until the sugar has dissolved. I have done it both ways and it works just fine. If you don't refrigerate, the chocolate will continue to be gooey/runny. If you cool the scotcheroos, the chocolate topping will be firm and delicious. These are my favorite treat! I could eat a whole pan if I had the stomach for it.
6 cups of rice cereal is about half a box, just FYI. Pin It
1 cup peanut butter
1 cup light corn syrup
6 cups crisp rice cereal
6 oz chocolate chips
6 oz butterscotch chips
Combine sugar and corn syrup. Heat to a boil over medium heat. Remove from heat. Stir in peanut butter. Pour over cereal. Press mixture into a buttered 9X13 dish. Melt chips together (approximately 3 minutes in the microwave). Pour over mixture in dish. Spread smooth. Refrigerate 15 minutes. Cut and serve.
*D: I also have another recipe that has you just put the first three ingredients in a pan together and heat until the sugar has dissolved. I have done it both ways and it works just fine. If you don't refrigerate, the chocolate will continue to be gooey/runny. If you cool the scotcheroos, the chocolate topping will be firm and delicious. These are my favorite treat! I could eat a whole pan if I had the stomach for it.
6 cups of rice cereal is about half a box, just FYI. Pin It
Friday, January 22, 2010
Chocolate Mint Brownies
1 cup white sugar (*D - I use 1 1/2 to 2 cups)
1/2 cup butter, softened
4 eggs
1 1/2 cups chocolate syrup
1 cup flour
2 cups powdered sugar
1/2 cup butter or margarine, softened - again
2 TBSP creme de menthe liqueur - or 1 1/2 tsp mint extract and some green food coloring
6 tablespoons butter - again
1 cup semisweet chocolate chips
Preheat the oven to 350 degrees. Grease 9 X 13 dish.
In a large bowl, cream white sugar and 1/2 cup butter until smooth. Beat in eggs one at a time, then stir in chocolate syrup. Stir in flour until just blended. Spread evenly into greased dish.
Bake for 25 minutes. Allow to cool completely in pan.
In small bowl, beat powdered sugar, 1/2 cup butter or margarine and mint until smooth. Spread over cooled brownies, then chill until set.
In a small bowl over simmering water, or in microwave, melt remaining 6 TBSP of butter and chocolate chips, stirring occasionally, until smooth. Allow to cool slightly, then spread over the mint layer.
Cover and chill for at least one hour before cutting into squares.
*D - I follow this recipe almost exactly (using the mint extract instead of liqueur, of course). It's not very rich on the whole, but in my opinion the mint part is the richest. I melt my chocolate chips in the microwave, starting at 30 seconds and then going 20 second increments after that, stirring each time.
Very delicious! Pin It
1/2 cup butter, softened
4 eggs
1 1/2 cups chocolate syrup
1 cup flour
2 cups powdered sugar
1/2 cup butter or margarine, softened - again
2 TBSP creme de menthe liqueur - or 1 1/2 tsp mint extract and some green food coloring
6 tablespoons butter - again
1 cup semisweet chocolate chips
Preheat the oven to 350 degrees. Grease 9 X 13 dish.
In a large bowl, cream white sugar and 1/2 cup butter until smooth. Beat in eggs one at a time, then stir in chocolate syrup. Stir in flour until just blended. Spread evenly into greased dish.
Bake for 25 minutes. Allow to cool completely in pan.
In small bowl, beat powdered sugar, 1/2 cup butter or margarine and mint until smooth. Spread over cooled brownies, then chill until set.
In a small bowl over simmering water, or in microwave, melt remaining 6 TBSP of butter and chocolate chips, stirring occasionally, until smooth. Allow to cool slightly, then spread over the mint layer.
Cover and chill for at least one hour before cutting into squares.
*D - I follow this recipe almost exactly (using the mint extract instead of liqueur, of course). It's not very rich on the whole, but in my opinion the mint part is the richest. I melt my chocolate chips in the microwave, starting at 30 seconds and then going 20 second increments after that, stirring each time.
Very delicious! Pin It
Wednesday, April 8, 2009
Mom's Five Chip Cookies
1 cup Crisco shortening or butter
2 eggs
2 1/4 c flour
1 tsp salt
1 tsp baking soda
3/4 c brown sugar
3/4 c white sugar
1 1/2 tsp vanilla
chips: butterscotch, milk chocolate, semi sweet chocolate, white chocolate, mini kisses or peanut butter or swirls or vanilla.
Beat together shortening and eggs. Add flour, salt and banking soda and mix. Add sugars and vanilla and mix. Stir in chips. Bake at 375 degrees for 8 - 10 minutes.
These cookies are absolutely a favorite in our house! My mom sent them to me while I was in Ecuador. Every time we go on a family trip Tyler says, "Are you going to make your mom's cookies?" I think there would be mutiny if I ever tried to make a different kind.
If you notice, there are no measurements for the chips. That's because I don't know how much is supposed to go in. I usually just pour in a bit of all the chips until it looks like there are enough. Maybe a fourth to a half a cup of each. And I usually just use whatever I have in my freezer for variety. That means my cookies are usually four chip: milk, semi-sweet, and white chocolate and butterscotch. Yes, I always have those kinds of chips on hand because Tyler loves cookies, and he loves these cookies.
The recipe says to bake for 8 - 10 minutes. I pull them out right at 8 minutes because I've found that even at 9 minutes they flatten out and turn crispy. So if you like flat, crispy cookies (and some people do!) then you can let them go for a little longer.
Enjoy! Pin It
2 eggs
2 1/4 c flour
1 tsp salt
1 tsp baking soda
3/4 c brown sugar
3/4 c white sugar
1 1/2 tsp vanilla
chips: butterscotch, milk chocolate, semi sweet chocolate, white chocolate, mini kisses or peanut butter or swirls or vanilla.
Beat together shortening and eggs. Add flour, salt and banking soda and mix. Add sugars and vanilla and mix. Stir in chips. Bake at 375 degrees for 8 - 10 minutes.
These cookies are absolutely a favorite in our house! My mom sent them to me while I was in Ecuador. Every time we go on a family trip Tyler says, "Are you going to make your mom's cookies?" I think there would be mutiny if I ever tried to make a different kind.
If you notice, there are no measurements for the chips. That's because I don't know how much is supposed to go in. I usually just pour in a bit of all the chips until it looks like there are enough. Maybe a fourth to a half a cup of each. And I usually just use whatever I have in my freezer for variety. That means my cookies are usually four chip: milk, semi-sweet, and white chocolate and butterscotch. Yes, I always have those kinds of chips on hand because Tyler loves cookies, and he loves these cookies.
The recipe says to bake for 8 - 10 minutes. I pull them out right at 8 minutes because I've found that even at 9 minutes they flatten out and turn crispy. So if you like flat, crispy cookies (and some people do!) then you can let them go for a little longer.
Enjoy! Pin It
Tuesday, February 24, 2009
Dangerous Chocolate Cake
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips, optionals
mall splash of vanilla extract
1 large coffee mug
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts (high).
The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (This can serve 2 if you want to feel slightly more virtuous). 
Because now we are all only 5 minutes away from chocolate cake at any time - day or night!
I'm eating this right now. I'm surprised to discover that's it's light and fluffy. I expected it to be dense and rich. It's pleasant and I don't feel all that bad about eating it all because it's so light.
Pin It
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips, optionals
mall splash of vanilla extract
1 large coffee mug
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts (high).
The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (This can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time - day or night!
I'm eating this right now. I'm surprised to discover that's it's light and fluffy. I expected it to be dense and rich. It's pleasant and I don't feel all that bad about eating it all because it's so light.
It may look gross, but trust me, it's delicious. I topped mine with a little chocolate syrup. Next time I'm going to put some cherries on top. Mmmm.
Sunday, February 1, 2009
Turtle Cookies
2 eggs
1 cup flour
3 TBSP cocoa
1 stick butter, melted
3/4 cup sugar
1 tsp vanilla
Mix ingredients and spoon into waffle iron. Cook until done. Sprinkle with powdered sugar and serve.
This is such a fun, delicious treat. They're so stinkin' easy to make (you don't even have to preheat the oven!) and boy are they good. They use and entire stick of butter...they have to be good! A word of caution: don't fill the waffle iron with dough like you would if you were making waffles. You just get giant chocolate waffles. Spoon a little amount in and you get fun "turtle" shaped cookies. Pin It
1 cup flour
3 TBSP cocoa
1 stick butter, melted
3/4 cup sugar
1 tsp vanilla
Mix ingredients and spoon into waffle iron. Cook until done. Sprinkle with powdered sugar and serve.
This is such a fun, delicious treat. They're so stinkin' easy to make (you don't even have to preheat the oven!) and boy are they good. They use and entire stick of butter...they have to be good! A word of caution: don't fill the waffle iron with dough like you would if you were making waffles. You just get giant chocolate waffles. Spoon a little amount in and you get fun "turtle" shaped cookies. Pin It
Saturday, November 1, 2008
Chocolate fondue in a CROCK POT!
I found this awesome recipe here. I knew I just HAD to try it out and I'm so glad I did. It's mondo easy and super good. Here's the recipe:
1 1/2 cups chocolate chips (semi-sweet, dark, milk, or white. Your choice.)
1/2 cup heavy cream
1 tsp vanilla
optional (*Note from Deborah: You know that I do not promote the use of alcohol, especially in recipes where the alcohol does not cook off. However, I told you I'd leave recipes in their original form, so I have. Furthermore, I think these may give you an idea of different ways you could flavor your fondue.)
you can doctor this up with:
1 T Grand Marnier
1 T rum1 T Peppermint Schnapps
1 T Bailey's Irish Cream
1 tsp peppermint, orange, coconut, etc. extract
pinch of espresso powder
The Directions.
The proportions here fit into a Little Dipper. Although the booklet that comes with the Little Dipper says that it only holds 1 cup of contents, I proved this wrong with my earth-shattering discovery that a whole can of Progesso Clam Chowder fits perfectly.
If you do not have a Little Dipper (psst. the holidays are coming...) you can put an oven-safe dish inside of a larger crock pot. Do not add water. There's no need to create a water bath for melting chocolate in the crock pot. It melts nice and slow. Or! you can quintuple the recipe and have a good ol' time.
Put chocolate chips in the crock pot. Add the heavy cream and teaspoon of vanilla. Cover. Plug in and cook on low (or the ON setting for the LD) for about an hour. Stir. Serve with apple chunks, banana slices, cubes of pound cake, strawberries, or marshmallows.
Isn't this the perfect recipe? It's easy, it's entertaining, it's delicious, it's impressive, and it is SO good! If I gave out gold stars, this would get five.
I tripled the recipe because we had company coming over. It was more than enough. But that's ok because guess what? It re-warms nice and easy and might almost be better the second day
.
Mmmmm, I love chocolate. Tyler prefers milk chocolate to semi-sweet, so that's what we used. But it might be a little too rich for the faint of heart.
I freeze my chocolate chips to make them last longer. I did put frozen chips in the recipe. It took a little longer for them to melt, but it was ok. It just meant that I had to stir every ten minutes or so to make sure the outside melted chocolate wasn't burning.
In goes the cream. Yes, we used heavy whipping cream like the recipe calls for. You'll only need a pint. Like I said, I tripled the recipe and had about a half cup left of cream.
The melted chocolate makes me think of Willy Wonka and the fat kid who gets sucked up into the tube because he fell in the chocolate river. If the river was made of this chocolate, let me just tell you that it'd be worth it!
And here:
We have Kadie, Kaleb, Ryan and Tyler. We just put the crock pot in the middle and made everyone swear on pain of death that they wouldn't double dip. We served marshmallows (strawberry and regular, but you honestly can't taste anything but fluffy chocolate), pineapple (canned, but you could use fresh if your ambitious), maraschino cherries, banana slices, and apple slices. They were all someone's favorite. We wanted to try strawberries, but they were outrageously expensive.
We're not fancy, we don't have fondue sticks. We just used forks (or hands as Tyler is demonstrating) and they worked swimmingly.
Pin It
1 1/2 cups chocolate chips (semi-sweet, dark, milk, or white. Your choice.)
1/2 cup heavy cream
1 tsp vanilla
optional (*Note from Deborah: You know that I do not promote the use of alcohol, especially in recipes where the alcohol does not cook off. However, I told you I'd leave recipes in their original form, so I have. Furthermore, I think these may give you an idea of different ways you could flavor your fondue.)
you can doctor this up with:
1 T Grand Marnier
1 T rum1 T Peppermint Schnapps
1 T Bailey's Irish Cream
1 tsp peppermint, orange, coconut, etc. extract
pinch of espresso powder
The Directions.
The proportions here fit into a Little Dipper. Although the booklet that comes with the Little Dipper says that it only holds 1 cup of contents, I proved this wrong with my earth-shattering discovery that a whole can of Progesso Clam Chowder fits perfectly.
If you do not have a Little Dipper (psst. the holidays are coming...) you can put an oven-safe dish inside of a larger crock pot. Do not add water. There's no need to create a water bath for melting chocolate in the crock pot. It melts nice and slow. Or! you can quintuple the recipe and have a good ol' time.
Put chocolate chips in the crock pot. Add the heavy cream and teaspoon of vanilla. Cover. Plug in and cook on low (or the ON setting for the LD) for about an hour. Stir. Serve with apple chunks, banana slices, cubes of pound cake, strawberries, or marshmallows.
Isn't this the perfect recipe? It's easy, it's entertaining, it's delicious, it's impressive, and it is SO good! If I gave out gold stars, this would get five.
I tripled the recipe because we had company coming over. It was more than enough. But that's ok because guess what? It re-warms nice and easy and might almost be better the second day.
Mmmmm, I love chocolate. Tyler prefers milk chocolate to semi-sweet, so that's what we used. But it might be a little too rich for the faint of heart.
I freeze my chocolate chips to make them last longer. I did put frozen chips in the recipe. It took a little longer for them to melt, but it was ok. It just meant that I had to stir every ten minutes or so to make sure the outside melted chocolate wasn't burning.
In goes the cream. Yes, we used heavy whipping cream like the recipe calls for. You'll only need a pint. Like I said, I tripled the recipe and had about a half cup left of cream.
The melted chocolate makes me think of Willy Wonka and the fat kid who gets sucked up into the tube because he fell in the chocolate river. If the river was made of this chocolate, let me just tell you that it'd be worth it!
And here:
We have Kadie, Kaleb, Ryan and Tyler. We just put the crock pot in the middle and made everyone swear on pain of death that they wouldn't double dip. We served marshmallows (strawberry and regular, but you honestly can't taste anything but fluffy chocolate), pineapple (canned, but you could use fresh if your ambitious), maraschino cherries, banana slices, and apple slices. They were all someone's favorite. We wanted to try strawberries, but they were outrageously expensive.
We're not fancy, we don't have fondue sticks. We just used forks (or hands as Tyler is demonstrating) and they worked swimmingly.
This is so good, you really should try it. It'd be a great dessert idea for company or for Valentine's Day.
Cheers!
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