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.
Chocolate Cappuccino Fudge
* 1-1/2 pkgs Guittard baking chips
* 1 can (14 oz.) sweetened condensed milk
* Dash salt
* 1/2 to 1 cup chopped nuts (optional)
* 1-1/2 teaspoons Madagascar bourbon vanilla
* 1 pkg Guittard Cappuccino Chips
* 1/2 cup whipping cream
Line 8- or 9-inch square pan with wax paper.
Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat, stirring constantly. Remove from heat; immediately stir in nuts, if desired, vanilla and 2/3 cup cappuccino chips. Spread evenly in prepared pan. Melt remaining 1 cup cappuccino chips with whipping cream over low heat, stirring until thick and smooth. Spread over top of chocolate.
Refrigerate 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store covered in refrigerator. About 2-3/4 pounds.
- 1 large loaf of French bread, cubed
- 2 1/2 cups milk
- 1/2 cup cream
- 1/2 cup White Zinfandel
- 1 cup sugar
- 1/2 cup brown sugar
- 1/4 cup cocoa powder
- 1 Tbsp. Madagascar Bourbon vanilla
- 1 1/2 tsp. ground cinnamon
- 6 large eggs, lightly beaten
- 8 ounces chocolate chips
Grease a 13-by 9-inch baking dish. Place the bread in the baking dish. In a large bowl, whisk together the milk, cream, and Zinfandel. In another bowl, combine the sugars, cocoa powder and cinnamon and mix well. Add this to the milk mixture and whisk together. Add the vanilla to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour at 325 degrees, or until set.
White Chocolate Haystacks
12 oz white chocolate
½ cup honey roasted peanuts
1 ½ cups thin pretzel sticks broken in ½-1 inch pieces
Melt chocolate mix all items scoop out by rounded teaspoonfuls and cool.
Dietetic Chocolate Cream Cheese Balls
1 8-oz. pkg. cream cheese
3/4 c. finely chopped pecans
Milk chocolate
Cream the cream cheese and add pecans. Chill until cheese will form balls. Dip balls into melted milk chocolate coating. Makes about 25 balls. �
Flavored Latte recipe
Makes 2 servings.
1 (12 ounce) can evaporated milk
4 teaspoons instant coffee, divided
1 cup very hot water, divided
Small amounts of peppermint crunch, toffee crunch, candy cane confetti, snow flake confetti, or holly and berry confetti.
Microwave evaporated milk in an uncovered, microwave-safe bowl on HIGH for 2 minutes or until very hot. Carefully pour into blender; cover. Blend on high for 1 minute or until very frothy on top.
Put 2 teaspoons coffee granules into each 12-ounce coffee mug. Add 1/2 cup hot water to each mug; stir. Gently pour milk mixture into each mug, spooning foam on top. Sprinkle small amounts of your favorite decorations on top fo the foam.
Winner - Grapes! We dipped grapes in chocolate and LOVED them! Congratulations Crystal! We had even more fun making them look like a bumble bee!
Melt Guittard dark chocolate in 30 second intervals. Dip a grape that has been dried off into the chocolate. Use the candy painting bottle with some white chocolate and make some lines like a honey bee! While wet apply almond slices to look like wings. Bzzz!
Other reader ideas we liked?
Saltine Crackers topped with black walnuts, Chex Cereal pieces, Chow Mein, rice noodles, Nature Valley bars, fresh oranges, dried pears, dried apricots, dried ginger, Gingko Biloba, Siberian Ginseng, rose petals…. and FINGERS!
Ok, admit it, you’re guilty! You are in the kitchen melting chocolate for dipping graham crackers and you think to yourself “What other things can I dip in here!? Hmmmm!”. You soon find yourself dipping all kinds of crazy things! Well here are our crazy things and we hope you don’t think less of us!
Popcorn
Ritz crackers
Potato chips
and yes…Dry Ramen noodles!
What have you dipped? Let us know!!
Thank you to Betty Crocker for this fun Chocolate Truffle Topiary!
We made our truffles with this recipe to make them look like the professionals.
| 1 |
round florists’ foam topiary with dowel and base, 5 inches in diameter |
| |
Flowerpot to fit topiary base, about 6 inches in diameter |
| |
Rocks to weight flowerpot |
| |
Toothpicks |
| 36 |
to 48 chocolate truffles with firm centers, about 1 1/4 inches in diameter |
| |
Plastic wrap or aluminum foil |
| 2 |
to 3 cups fresh raspberries |
| 1 |
yard 1-inch-wide white and gold ribbon |
| 1. |
Press topiary base securely in flowerpot (glue if necessary). Fill pot 2/3 full with rocks. |
| 2. |
Insert toothpicks into topiary ball; push truffles onto toothpicks. |
| 3. |
Line top of pot with plastic wrap; cover with raspberries. Tie ribbon into bow on dowel. |
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