Run out of Girl Scout Thin Mint Cookies?
Try these!
1 box Devil’s Food Cake Mix
2 Eggs
2 T. Water
2 T. Cooking Oil
1/2 Cup Cocoa
1 pkg. Guittard Chocolate Chips
2−3 drops Mint Flavoring Oil
Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil,
and cocoa. Blend together well. Let stand for 20 minutes, and then shape into 1/2 inch balls. Place balls on cookie sheet 2 inches a part and smash down flat using a spoon covered in non-stick spray. Bake for about 8 minutes. Let cool.
Heat chocolate chips in the microwave in 30 second intervals, stirring in between.
When completely melted add a couple drops of the mint flavoring.
Dip the cookies into the chocolate using a dipping tool.
Chocolate Flower Garden
This fun chocolate flower garden is so easy to make, you’ll want to make a dozen!
Melt Guittard melting chocolate in 30 second intervals and place in the candy painting bottle. Use the bottle to make flower designs onto wax paper and put a candy in the middle of the flower. Place them in the refrigerator for five minutes.
Use more chocolate like glue to attach the flower to a popsicle stick and let dry.
I placed three flowers in a pencil holder!
Easy Chocolate Eclair
1 (10-ounce) container Cool Whip
1 Box Graham Crackers
2 small or 1 large box Instant Vanilla Pudding
1 half of this ganache recipe
Chopped nuts or other topping if desired
Chocolate Eclair Preparation
In 9 x 11-inch cake pan line bottom completely with whole graham crackers. In a mixing bowl, mix pudding as per directions. Add Cool Whip and blend thoroughly. Pour pudding mixture over crackers in pan. Take whole Graham crackers and icing them with the ganache as you go, lay them on the top of the pudding mixture until the entire top is covered. Gently use a knife and spread ganache as needed to make a smooth top. Sprinkle top with chopped nuts or other topping if desired. Refrigerate for approx. 6-8 hours to allow Graham crackers to soften. Must keep refrigerated, serve with large spoon in a dish.
Tart Cherry and Pistachio Chocolate Bark
1 bag of Guittard extra-dark chocolate chips
1 bag of Guittard white chocolate coating
1 1/2 cups pistachio nuts
1 1/2 cups of tart dried cherries
Melt dark chocolate chips in the microwave in 30 second intervals until melted. Stir in the nuts and cherries. Spread the mixture onto waxed paper until it is about 1/4 inch thick. Melt the white chocolate in 30 second intervals and poor onto the dark chocolate. Use a knife to swirl the white chocolate and dark chocolate together to make a cool design. Place in the refrigerator for 30 minutes and enjoy. Store in the fridge away from odor using an air-tight container.
1 pound real butter
2 cups sugar
2 tablespoons water
12 ounces Guittard chocolate chips (more if you cover both sides!)
Almonds with skin on
Heat butter, sugar and water in a heavy pan to a rolling boil. Stir constantly until mixture is the color of an almond skin.
Spray a jelly-roll pan with cooking oil and sprinkle liberally with whole almonds. Pour sugar mixture over all.
Sprinkle with chocolate chips and as they melt spread with a butter knife. Sprinkle with finely chopped almonds and cool until hard and break into pieces.
Nutter Butter Ghosts and Mummies!
Milk and white Chocolate
Nutter Butters
Icing eyes
Candy painting bottle
Dip Nutter Butters in white chocolate and add icing eyes for ghosts! Dip them in milk chocolate and make lines with white chocolate using a candy painting bottle for mummies! Let them dry/cool in the fridge for 15 minutes.
Chocolate Crepes
3/4 cup flour
pinch salt
3 eggs
2 tbsp oil
3/4 cup of milk
Chocolate
Put the flour and salt in a bowl and make a well in center.
Add eggs and oil, work flour in from sides. Add milk a little at a time, beating with a whisk until smooth. Let stand 1 hour (I’m too impatient; I never do this and it works out just fine).
Heat pan and grease lightly. Pour in 2-3 tbsp of batter and swirl pan so it’s covered evenly by a thin batter. Cook slowly, lifting edges, until set and slightly browned underneath, then toss or turn and brown the other side.
Cover melted chocolate, and fold then fold again, or roll, and top with any filling, sauce, or decorate with a candy painting bottle.
Brownie Ice Cream Tower
- 1 quart vanilla ice cream
- Your favorite brownie mix
- Mini muffin pan
- Chocolate ganache
Make your favorite brownie mix and bake inside of a mini muffin pan. Top with ice cream and cover in chocolate ganache. A fun, easy recipe that will delight your guests!
Chocolate Dipped Toffee Ice Cream Cones
Dip your ice cream cone into warm water and scoop a small scoop of ice cream and place it onto your cone. Place 8 of these into the freezer and freeze for 6 hours.
Place semi-sweet chips and oil into a bowl and microwave in 30 second intervals, stirring in between. Working quickly, dip each cone into the chocolate and then into the toffee. Drizzle with melted white chocolate. Return to freezer and freeze for one hour.
Easy Peanut Butter BonBons
INGREDIENTS:
* 2 cups peanut butter
* 1/2 cup butter (4 ounces)
* 1 pound confectioners’ sugar, sifted, about 4 1/4 cups sifted
* 3 cups crispy rice cereal
* 1 cup semisweet chocolate chips
Easy, no-bake chocolate peanut butter bonbons.
In a medium saucepan, melt peanut butter with butter. In a large mixing bowl, combine confectioners’ sugar with cereal; pour hot peanut butter mixture over cereal mixture.
Blend with hands, and form into 1/2-inch balls. Chill well. Melt chocolate chips in separate pans or double boilers. Using the chocolate dipping tool, dip the candies in the melted chocolate, Swirl the tops with the dipping tool; place on waxed paper-lined cookie sheet or baking pan. Chill well before serving. Makes about 8 dozen peanut butter candies.
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