Tuesday, August 31, 2010

death by chocolate

This is for all the chocoholics out there, or even if you like it once in awhile, or certain times of the month (am i right, ladies!?) I am not going to waste any time with stories or little jokes. I am getting down to business today!! Bring on the recipes!

This first one seems to be all over the place and can be found just about anywhere. Super easy, but very satisfying and crowd pleasing every time!

The Chocolate Truffle

1 package (18-1/4 ounces) chocolate fudge cake mix ( I have also used brownies)
1 package (6 ounces) instant chocolate pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
6 Heath bar (1.4 ounces each), crushed


Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside.
Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2 or 5-qt trifle dish or decorative glass bowl.
layer with half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, pudding and whipped topping.
Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.

How about cupcakes? everyone likes those right? How about cupcakes full of vegetables? Don't turn your nose up to these chocolaty, moist and yummy treats! TRY THEM!!! I promise you will love them, and its a great treat for the kids bc they have no idea they are eating vegetables!

Chocolate Zucchini Cupcakes

1-1/4 cups butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt
1 cup grated zucchini
1 cup grated carrots
1 can (16 ounces) chocolate frosting

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely, then frost!

You could also take out about 1/2 Cup of butter and substitute some applesauce for a little less fattening...but not by much;)

There are lots of things you could do with chocolate. And for those that read an earlier blog of mine talking about Nutella...I have a few things you could quickly do, using this yummy chocolate and hazelnut spread. These are to die for!

You don't need a whole lot of additional ingredients to make a tantalizing dessert or snack. You can easily use it to make simple, sweet sandwiches:

Vanilla wafers or other simple cookies
Sugar donuts, split in half horizontally
Plain white bread or toasted English muffin (my daughter is addicted to these after she gets home from school!)
French toast - Spread the Nutella between two pieces of cooked French toast. Place back on the griddle until slightly warmed and then top with a little powdered sugar!
Banana bread or other sweet breakfast breads

What about making fried wontons with nutella???

Separate wonton wrappers into individual sheets. In the center of each wrapper, place about a teaspoon of Nutella and top with a slice of ripe banana or a few raspberries, or whatever you feel like adding really....
Use a pastry brush to moisten the edges of the wonton with a beaten egg mixture. Fold the wontons in half to form a triangle. Use your fingers to press the edges of the wonton firmly together to seal completely.

Preheat a deep fryer, or heat two inches of oil in a pan to approximately 350 degrees. Drop the wontons in a few at a time and cook, turning them over during the process, until they are lightly browned and cooked through, usually 2 to 3 minutes. Remove from pan and drain on paper towels. Sprinkle with confectioner's sugar and serve warm.

You know that tube of croissant rolls that you have in the fridge just waiting to be used??? How about now!

Open a store-bought tube of crescent dough. Separate each of the triangles and lay them flat. Brush one side with melted butter. Place approximately 1 teaspoon of Nutella near the bottom (wide side) of the triangle. Roll the croissants from the wide side up to the tip of the triangle and bend to form a crescent shape. Using a clean pastry brush, brush lightly with a beaten egg mixture.

Place the croissants approximately 1" apart on a parchment lined baking sheet. Bake in a preheated 375 degree oven for 15 minutes or until the croissants are golden brown. Remove from the oven, transfer to serving platter and dust with confectioner's sugar. These are best served warm.

Are you freaked out yet?? How about something sweet and savory...kinda like...umm...

CHOCOLATE COVERED BACON!!!!! ok i have completely lost it right? YOU DARE ME?!?!?!

check this out:

12 thick-sliced bacon strips (about 1 pound)
12 wooden skewers (12 inches)
6 ounces white candy coating, chopped
1 cup semisweet chocolate chips
1 tablespoon shortening
Optional toppings: chopped dried apple chips, apricots and crystallized ginger, finely chopped pecans and pistachios, toasted coconut, kosher salt, brown sugar, cayenne pepper and coarsely ground black pepper


Thread each bacon strip onto a wooden skewer. Place on a rack in a large baking pan. Bake at 400° for 20-25 minutes or until crisp. Cool completely.
In a microwave, melt candy coating; stir until smooth. Combine chocolate chips and shortening; melt in a microwave and stir until smooth.
With pastry brushes, coat bacon on both sides with melted coatings. Top each strip as desired. Place on waxed paper-lined baking sheets. Refrigerate until firm.

My fave topping is almonds or pistachios!!!

So whatever, or whenever you get the craving...a nice full force chocolate dessert or treat is just around the corner! (i think i just realized why i am having such a hard time loosing weight! HA!)

til next time!

No comments:

Post a Comment