Just a fun idea - I thought you would enjoy it!
Dip pretzels into melted Guittard chocolate. Place different color candy confetti ‘lights’ onto the wet chocolate.Use a candy painting bottle and white chocolate to make the white string. Place in the fridge for 15 minutes!
Posted by: admin | 11-19-2009 | 01:11 PM
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Chocolate Hazelnut Biscotti with Pistachios
Makes a great gift!
1/2 cup of butter
1 1/2 cups of flour
1/2 cup of cocoa powder
2 teaspoons of baking soda
1/4 teaspoon salt
1/3 cup of light brown sugar
2 eggs
1 1/2 teaspoons of Madagascar Bourbon Vanilla
10 drops of hazelnut oil
2/3 cups of Guittard extra dark or Guittard semi-sweet chocolate, chopped
1 cup of shelled toasted pistachio nutsPreheat oven to 350. Line a cookie sheet with parchment paper.
Melt the butter in a small saucepan in the microwave.
In a large mixing bowl, sift together the flour, cocoa powder, baking soda and salt. All the sugar and stir to blend well.
In a separate bowl, whisk the eggs with the vanilla and hazelnut oil. Add the dry ingredients along with the melted butter. Using a mixer, blend on low. Fold in the chocolate chunks and pistachios.
Divide the dough in half. Shape each do ball into a log about 8 inches by 2 inches and 3/4 inches high. Center the logs on the cookie sheet and bake for 28 minutes until set. Remove the cookie sheet from the oven and let rest for 30 minutes. Lower the oven temp. to 325.
Transfer the log onto a cutting board and cute the log into 1/2 inch thick slices and place on their sides and bake for 16-18 minutes until firm. For fun you can dip one end in chocolate after it has cooled.
Posted by: admin | 11-16-2009 | 08:11 PM
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1 package chocolate cake mix
1 quart cold milk
2 (3.9 ounce) packages JELL-O Chocolate Flavor Instant Pudding
1 8 ounce tub COOL WHIP Whipped Topping, thawed
2 packages of 8 ounces of peppermint crunch
2 tablespoons drinking chocolate
Prepare cake batter and bake in 13×9-inch baking pan as directed on package. Cool completely on wire rack. Cut into 1/2-inch cubes.
Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minutes or until well blended.
Layer half each of the cake cubes, pudding, whipped topping and peppermint crunch in large glass trifle bowl. Repeat all layers leaving some of the COOL WHIP and peppermint crunch to embellish the top. Place remaining COOL Whip on the top. Sprinkle the drinking chocolate and a little bit of the peppermint crunch onto the top of the COOL WHIP. Serve immediately or cover and refrigerate until ready to serve.
Yield: 18 servings
Posted by: admin | 11-02-2009 | 10:11 PM
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