Category: ROUND UPS

It’s Party Time at OuR KrAzY kItChEn

Halloween Fall Round Up

WHEN: Sunday, October 18th ~ Saturday, October 31st, 2009
WHERE: OuR KrAzY kItChEn
RSVP: MR. LINKY

We’re having a party here at the OuR KrAzY kItChEn and you’re invited. Bring your favorite recipe, decorating idea, pictures, anecdotes and let’s have some fun together.

  • Do you have a special popcorn ball recipe?
  • What is your favorite fall recipe?
  • Do you have a favorite apple recipe?
  • Do you have special way to carve pumpkins?
  • How about a party punch that’s perfect for Halloween?
  • What is your idea of a best costume?

We’ll post Mr. Linky on October 19th and leave him in place through Halloween. Write your post piece and come link it up. We’ll all have some time to blog hop and see each other and try recipes.

You’re all invited to a party at ThEKrAzYkItChEn

Halloween Fall Round Up
WHEN: Sunday, October 19th ~ Saturday, October 31st, 2009
WHERE: ThEKrAzYkItChEn
RSVP: MR. LINKY

We’re having a party over at the ThEKrAzYkItChEn and you’re invited. Bring your favorite recipe, decorating idea, pictures, anecdotes and let’s have some fun together.
  • Do you have a special popcorn ball recipe?
  • What is your favorite fall recipe?
  • Do you have a favorite apple recipe?
  • Do you have special way to carve pumpkins?
  • How about a party punch that’s perfect for Halloween?
  • What is your idea of a best costume?
We’ll post Mr. Linky on October 19th over at ThEKrAzYkItChEn and leave him in place through Halloween. Write your post piece and come link it up. We’ll all have some time to blog hop and see each other and try recipes.

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The 2nd Annual Ice Cream Round-Up & Tuesdays with Dorie

July 31st is Joy’s 2nd Annual Ice Cream Round Up over at Joy of Desserts so this week’s Tuesdays with Dorie choice by Lynne of Cafe LynnyLu of Vanilla Ice Cream on pages 428 and 429 was absolutely perfect timing for me!

I have been waiting for and working on this round up all year!! Here are a few more ice cream recipes to tantalize you past the plainer but always yummy vanilla that we made today for Dorie.

Don’t forget the basics I offered up here on making ice cream in general with a Basic Ice Cream Base. All my recipes make 1 quart unless otherwise specified.

CARAMEL MOCHA CAPPUCCINO CHOCOLATE CHIP
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
3 tablespoons FINELY ground instant coffee
1 teaspoon cinnamon
1 tablespoon Hershey’s cocoa
2 tablespoons Caramel Sauce
1/2 cup milk chocolate chips

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Add cocoa, cinnamon and coffee, blending until well incorporated.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Add chocolate chips and caramel sauce a few minutes before ice cream freezing is completed.

CHOCOLATE CHERRY CHUNK
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 Hershey milk chocolate bar, chopped
1/3 cup cherries, chopped

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Add chocolate chunks and cherry pieces a few minutes before freezing process is complete.

FRENCH VANILLA
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.

HEATH BAR CANDY CRUNCH
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 cup Heath English Milk Chocolate Toffee Bits, frozen

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Add Heath bar pieces a few minutes before ice cream is done.

HEATH BAR CANDY COFFEE CRUNCH
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 cup Heath English Milk Chocolate Toffee Bits, frozen
3 tablespoons FINELY ground instant coffee

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Add coffee, whisking until well incorporated.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Add Heath bar pieces a few minutes before ice cream is done.

HEATH BAR CANDY MOCHA CRUNCH
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 tablespoon Hershey’s cocoa
2 tablespoons + 1 teaspoon FINELY ground instant coffee
1 cup Heath English Milk Chocolate Toffee Bits, frozen

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Add cocoa, blending well.
  • Add coffee, whisking until well incorporated.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Add Heath bar pieces a few minutes before ice cream is done.

MILKY WAY FUDGE PILLOWS
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1/2 cup mini marshmallows, frozen and chopped
1/2 cup Milky Way Fudge Sauce

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Add marshmallow pieces a few minutes before freezing process is complete.
  • Fold in fudge sauce immediately after freezing process is complete.

ORANGE DREAMSICLE
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1/3 cup orange juice concentrate with pulp

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Add juice concentrate, whisking until well incorporated.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.

PEACHES & CREAM
2 LARGE eggs
1 cup sugar
1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 tablespoons lemon juice
2 cups finely chopped peach pieces

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Add juice concentrate, whisking until well incorporated.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Toss peach pieces with lemon juice.
  • Add peach pieces a few minutes before freezing process is complete.

PEANUT BUTTER BANANA FUDGE
2 JUMBO eggs
3/4 cup superfine granulated sugar
2 cups heavy whipping cream
1 cup whole milk
1/2 cup peanut butter
2 overripe bananas
2 teaspoons lemon juice

  • In a large mixing bowl whisk the eggs until light and fluffy.
  • Gradually add the sugar while whisking.
  • When sugar is dissolved add the cream and milk until well blended.
  • Divide in half and add peanut butter gradually to one half and then mix that mixture back into the other half.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • In a mixing bowl mash bananas really well and add lemon juice, blending well.
  • Add banana mixture a few minutes before the ice cream is done.

REESES CHUNK FRENCH VANILLA
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 cup+ chopped Reese’s Peanut Butter Cups

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Add Reese’s chunks a few minutes before ice cream is done.

STRAWBERRY BANANA
2 cups strawberry chunks
1 cup whole milk
3/4 cup sugar
2 Jumbo eggs
2 cups heavy cream
2 overripe bananas
2 teaspoons lemon juice

  • In a large mixing bowl whisk the eggs until light and fluffy.
  • Gradually add the sugar while whisking.
  • When sugar is dissolved add the cream and milk until well blended.
  • Divide in half and add peanut butter gradually to one half and then mix that mixture back into the other half.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • In a mixing bowl mash bananas really well and add lemon juice, blending well.
  • Add banana mixture and strawberry chunks a few minutes before the ice cream is done.

Everyone needs a good sorbet now and again for those really hot summer days or those 7 course meals (LOL like there are many of those around here!)

STRAWBERRY LEMON DAQUIRI
2 medium lemons
1 cup finely chopped strawberry pieces
2 tablespoons golden rum
1/4 cup corn syrup
1 cup sugar
2 1/2 cups ICE water

  • Juice the lemons. Include the pulp, but be sure to remove seeds.
  • Add strawberry pieces and toss well. Chill for an hour.
  • Whisk together the water, corn syrup, sugar and rum until sugar is well dissolved.
  • Add lemon strawberry juice and zest, blending well.
  • Transfer to the ice cream freezer and follow manufacturers directions.

And let’s not forget the toppings!
BUTTERSCOTCH SAUCE
1 cup corn syrup
1 cup packed brown sugar
1/4 teaspoon salt
4 tablespoons butter
1/3 cup heavy whipping cream

  • In a medium saucepan whisk together corn syrup, butter, sugar and salt until sugar is dissolved.
  • Gradually bring to a low boil.
  • Remove from heat and cool 5 minutes.
  • Gradually stir in the cream and serve at once.

Don’t forget these favorites sauces from last year:
Blueberry Sauce
Caramel Sauce
Chocolate Caramel Toffee Nut Fudge
Cocoa Fudge Sauce
Decadent Hot Fudge Sauce
Fudgy Peanut Butter Sauce
Hot Fudge Sauce
Milky Way Fudge Sauce
Mocha Hot Fudge Sauce

Here are last year’s ice cream and sorbet flavors:
Apricot Pineapple Ice Cream
Blueberry Rum Ice Cream
Chocolate Banana Ice Cream
Chocolate Chocolate Chip Ice Cream
Lemon Ice Cream
Strawberry Ice Cream
Vanilla Ice Cream
Watermelon Sorbet

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You Scream, We Scream, We All Scream for Ice Cream

July 31st is Joy’s Ice Cream Round Up over at Joy of Desserts so in preparation I am doing a bit of an ice cream review if you will covering the basics and a few yummy recipes too will soon follow.

  • Ice cream at its most basic is sweetened, frozen cream and milk. The amount and type of butterfat used will determine the richness and creaminess of the ice cream. Adding eggs increases the creaminess. The butterfat chart ranges from using skim milk at less than 1/2% butterfat through low fat milk, whole milk, evaporated milk… to heavy cream at 36% butterfat.
  • You can use sugar, maple syrup or honey to determine the sweetness. Each sweetener has its own specific flavor. The darker the syrup or honey the stronger the flavoring.
  • Eggs or egg yolks are used as emulsifiers to bind the butterfat and tend to make a richer, creamier ice cream. This ice cream also stores longer. Many commercial companies use Polysorbate 80 in place of “real” eggs.
  • Air is a hidden ingredient in ice cream and necessary to some extent to prevent ice cream from being a block of ice, but a little goes a long way and the less air the creamier the ice cream.
  • One of the keys to a good ice cream is using COLD ingredients. All ice creams start out soft. It can become icy if allowed to ‘harden” too long.
  • You always start with a sweet cream base and the flavor is then determined by the additives. Some of the basic flavorings such as vanilla or chocolate are added in the beginning of the freezing process while your ‘chunkier’ additives (chocolate chips, bits of heath bar, fruit pieces, etc…) are added towards the end, but before the freezing process is completed.
  • Salt is added in very small amounts to enhance flavors by many, but is a personal preference.
  • If you are using liqueurs in your ice cream the freezing time will be extended and always be a soft ice cream. Less is more when it comes to adding liqueurs. If you add to much, it will never freeze.
  • When using fruits, use a HIGH butterfat sweet cream base to counteract the additional moisture found in fruits. Also when using fruits chop them and toss them with a bit of sugar several hours or a day or so in advance, keeping them totally COLD.
  • A few basic fruit to sugar ratios to remember are: bananas 1:no sugar, raspberries 2:1, apricots, cherries or blackberries 3:1, peaches or strawberries 4:1

BASIC BASE for a rich and creamy ice cream
2 JUMBO eggs
3/4 cup superfine granulated sugar
2 cups heavy whipping cream
1 cup whole milk

  • In a large mixing bowl whisk the eggs until light and fluffy.
  • Gradually add the sugar while whisking.
  • When sugar is dissolved add the cream and milk until well blended.

TUNE IN THIS WEEK AS I POST MORE ICE CREAM RECIPES. Hubby really looking forward to being a taste tester over the next couple weeks!

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Chocolate Round Up Time and Tasty Tuesday

Jen over at Balancing Bedlam and Beauty is hosting Tasty Tuesday as a new weekly meme and Joy over at Joy of Desserts is hosting this yearly chocolate round-up.

ROCKY ROAD COOKIES
12 ounces milk chocolate chips
1/2 cup chunky peanut butter
1 cup peanuts
1 1/2 cups rice krispies
1 1/2 cups mini marshmallows

  • Melt chocolate until smooth.
  • Add peanut butter and blend well.
  • Add peanuts, rice krispies and marshmallows. Mix until well coated.
  • Spoon onto wax paper.
  • Leave them in a cool place to set up (about 2 hours)
FUDGY PEANUT BUTTER SAUCE
1/2 cup Karo light corn syrup
1/2 cup JIF creamy peanut butter
1/2 cup Hershey’s chocolate syrup

  • Blend all together until smooth.
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Fountain of youth ~ the chocolate continues to flow…

This week we’ll do some chocolate based beverages and sauces to get ready for the chocolate round-up over at Joy of Desserts.

OLD FASHIONED HOT CHOCOLATE
3 squares unsweetened chocolate, melted
dash salt
1/2 cup sugar
4 cups milk
whipped cream
shaved chocolate

  • In a saucepan whisk the milk, salt and sugar together.
  • Add the melted chocolate and cook over a low heat until heated through.
  • Whisk until foamy on top.
  • Pour into warm mugs,
  • Garnish with whipped cream and shaved chocolate.

MEXICAN HOT CHOCOLATE
3 tablespoons unsweetened cocoa
3 tablespoons sugar
2 cups milk
1 egg
1 teaspoon vanilla
1/4 teaspoon cinnamon
dash nutmeg
dash cloves

  • Sift together the cocoa and sugar into a heavy saucepan.
  • Gradually stir in milk until well blended.
  • Heat over low heat until hot, stirring frequently to prevent scorching.
  • Whisk egg until frothy. Then whisk in vanilla, nutmeg, cloves and cinnamon.
  • Whisk egg mixture and continue whisking until the whole mixture lightens in color.
  • Add egg mixture to chocolate mixture and whisk until frothy and serve immediately.

COCOA FUDGE SAUCE
1/2 cup sugar
2 tablespoons unsweetened cocoa powder
1/3 cup milk
1/4 cup light corn syrup
1 ounce unsweetened chocolate, chopped
2 tablespoons butter
1/3 cup heavy cream
1 teaspoon vanilla

  • In a heavy saucepan, combine sugar, cocoa, milk and corn syrup.
  • Cook over a low heat, stirring constantly until it comes to a boil. Boil for 8 minutes.
  • Remove from heat and stir in chocolate and butter immediately until melted and well blended.
  • Gradually add the heavy cream and return to heat and bring to another boil for 2 minutes.
  • Remove from heat and stir in vanilla.
  • Cool.
  • Store in tightly covered jar in refrigerator.

MILKY WAY FUDGE TOPPING
12 ounces Milky Way candy bars, cut into chunks
6 ounces semi-sweet chocolate
1 cup milk

  • In a double boiler combine candy bars, chocolate and milk.
  • Cook and stir constantly until melted and well blended and smooth.
  • Store in a airtight jar in the refrigerator.

DECADENT HOT FUDGE SAUCE
1/2 cup butter
2 ounces unsweetened
2 ounces semi-sweet chocolate
1 cup sugar
1 cup heavy cream
dash salt
2 teaspoons vanilla

  • In a heavy saucepan melt butter and chocolates over a low heat.
  • Blend in sugar, cream and salt.
  • Stir 5-8 minutes until thickens and is creamy.
  • Remove from heat and stir in vanilla.
  • Serve warm.
  • Store in airtight jar in the refrigerator.
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MARSHMALLOW CARAMEL BALLS & GARLIC AU GRATIN POTATOES

MARSHMALLOW CARAMEL BALLS
1 cup butter
1 cup eagle brand condensed milk
54 Kraft caramels
Large Marshmallows
Rice Krispies

  • Melt the butter, milk and caramels in a large double boiler.
  • *Dip each marshmallow in the caramel mixture.
  • Immediately roll the caramel covered marshmallow in the rice Krispies.
  • Place on wax paper.
  • Refrigerate.

*It’s easier to use sucker sticks.

These can also be dipped in melted almond bark for an out chocolate coating.

GARLIC AU GRATIN POTATOES
1 teaspoon garlic powder
4 tablespoons butter
2 pounds potatoes, washed, and sliced thin
1 1/2 cup shredded Gruyere cheese
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 cup VERY hot water
1 heaping teaspoon Better than Bouillon Beef Base

  • Preheat oven 400 degrees.
  • Grease baking dish and then dust it with the garlic powder.
  • Dry the potatoes on paper towels.
  • Layer the potatoes and cheese alternately finishing with a layer of cheese.
  • Whisk together the hot water, beef base, salt and pepper.
  • Gently pour the beef mixture over the potatoes, coating them evenly.
  • Bake 45 minutes or until potatoes are tender.
Head on over to Joy of desserts to join in on Vintage Recipe Thursday.

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Everything you always wanted to know about CHOCOLATE, but were afraid to ask…

Joy at Joy of Desserts is hosting a Chocolate Round-up on April 20th. Be sure and join us. IFor all you CHOCAHOLICS out there I thought I would run this informative post on everything you every wanted to know about chocolate, but were afraid to ask and really need to know!

CHOCOLATE DICTIONARY with some definitions from WIKIPEDIA

  • BITTERSWEET CHOCOLATE is chocolate liquor (or unsweetened chocolate) to which some sugar (typically a third), more cocoa butter, vanilla and sometimes lecithin has been added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking. Bittersweet and semisweet chocolates are sometimes referred to as ‘couverture’ (chocolate that contains at least 32 percent cocoa butter); many brands now print on the package the percentage of cocoa (as chocolate liquor and added cocoa butter) contained. The rule is that the higher the percentage of cocoa, the less sweet the chocolate will be.
  • COCOA POWDER There are two types of unsweetened baking cocoa available: natural cocoa (like the sort produced by Hershey’s and Nestlé using the Broma process), and Dutch-process cocoa (such as the Hershey’s European Style Cocoa and the Droste brand). Both are made by pulverising partially defatted chocolate liquor and removing nearly all the cocoa butter. Natural cocoa is light in colour and somewhat acidic with a strong chocolate flavour. Natural cocoa is commonly used in recipes which call for baking soda. Because baking soda is an alkali, combining it with natural cocoa creates a leavening action that allows the batter to rise during baking. Dutch-process cocoa is processed with alkali to neutralise its natural acidity. Dutch cocoa is slightly milder in taste, with a deeper and warmer colour than natural cocoa. Dutch-process cocoa is frequently used for chocolate drinks such as hot chocolate due to its ease in blending with liquids. Unfortunately, Dutch processing destroys most of the flavonoids present in cocoa.
  • DARK CHOCOLATE is produced by adding fat and sugar to cacao. It is chocolate without milk as an additive. It is sometimes called “plain chocolate”. The U.S. Government has no definition for dark chocolate, only “sweet chocolate”, which requires a 15% concentration of chocolate liquor. Sweet chocolate is not necessarily dark chocolate as there is no restriction of milk in it. European rules specify a minimum of 35% cocoa solids.
  • MILK CHOCOLATE is chocolate with milk powder or condensed milk added. The U.S. Government requires a 10% concentration of chocolate liquor. EU regulations specify a minimum of 25% cocoa solids. In the 1870s, Swiss confectioner Daniel Peter invented the process of solidifying milk chocolate using condensed milk, which was invented by Henri Nestlé in the 1800’s. Hershey process milk chocolate, invented by Milton S. Hershey, founder of The Hershey Company , is able to be produced more economically, by being less sensitive to freshness of the milk. Although the process is still a trade secret, experts speculate that the milk is partially lipolyzed, producing butyric acid, which stabilizes the milk from further fermentation. This compound gives the product a particular sour, “tangy” taste, to which the American public has become accustomed, to the point that other manufacturers now simply add butyric acid to their milk chocolates.
  • SEMI-SWEET CHOCOLATE is often used for cooking purposes. It is a dark chocolate with a low (typically half) sugar content.
  • SWEET COOKING CHOCOLATE aka GERMAN CHOCOLATE is similar to semi-sweet chocolate, but it contains a higher proportion of sugar and is used primarily for baking.
  • UNSWEETENED CHOCOLATE is pure chocolate liquor, also known as bitter or baking chocolate, mixed with some form of fat to produce a solid substance. It is unadulterated chocolate: the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavour. With the addition of sugar, however, it is used as the base for cakes, brownies, confections, and cookies.
  • WHITE CHOCOLATE is a confection based on sugar and fat (either cocoa butter or vegetable oils) without the cocoa solids.

CHOCOLATE HANDLING TIPS

  • Chocolate will burn easily so be careful not to use high heat. Using a double boiler is almost always the best way. It is always advisable to chop or grate chocolate before melting. If chocolate becomes dry and grainy, it can be rescued by adding 1 tablespoon of real butter per pound of chocolate to make it fluid again.
  • Be sure to use dry utensils. Even a drop of water can cause your chocolate to thicken into a stiff mass. Once again it can be rescued though with the butter.
  • Unsweetened chocolate will liquefy when melted while semi-sweet and milk chocolates will hold their shapes until you stir them.
  • When melting chocolate in the microwave, make sure to do it in small amounts of time on medium heat, stirring each time until desired thickness is reached. Chocolate will burn very fast in the microwave.

COMMON CHOCOLATE MEASUREMENTS

  • 2 ounces chocolate chips = 1/3 cup
  • 3 ounces chocolate chips = 1/2 cup
  • 4 ounces chocolate chips = 2/3 cup
  • 6 ounces chocolate chips = 1 cup
  • 1 pound unsweetened cocoa powder = 4 cups unsweetened cocoa powder

CHOCOLATE SUBSTITUTIONS

  • 1 ounce unsweetened chocolate = 3 tablespoons cocoa + 1 teaspoon butter
  • 1 cup (6 ounces) semi-sweet chocolate chips = 2 ounces unsweetened chocolate + 7 tablespoons sugar + 2 tablespoons butter

STORING CHOCOLATE
Make sure to store chocolate tightly wrapped in a cool and dry place., 60-78 degrees. Try not to store your chocolate in the refrigerator unless you live in an unusually warm climate and really have to. Chocolate will absorb other odors so if you do need to refrigerate it, be sure to wrap it very tightly. If exposed to the cold and moisture the chocolate will oxidize and separate leaving a dry and grainy substance with a gray layer. If the chocolate becomes too warm, the cocoa butter will melt and rise to the surface forming an oxidated layer. When you melt it, it will reconstitute and return to the normal color.

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Fountain of youth ~ the chocolate continues to flow…

Okay, so it’s still not really the fountain of youth, but chocolate always makes me think of being a kid so I’m still hoping they were connected. Here are a couple more recipes to get us more in the mood for Joy’s upcoming Chocolate round-up.

CHURCH COOKIES
1 cup semi-sweet chocolate chips
2 Jumbo egg whites
1/2 cup sugar
1/8 teaspoon salt
1/2 teaspoon vinegar
1/2 teaspoon vanilla
1/2 cup finely chopped walnuts

  • Pre-heat oven to 350 degrees.
  • Melt chocolate until smooth. Set aside.
  • Beat egg whites with salt until foamy.
  • Gradually add sugar and keep beating until stiff peaks form.
  • Add vinegar and vanilla.
  • Add chocolate and nuts.
  • Drop onto greased cookie sheet.
  • Bake 10 minutes.
  • Cool on wire rack.
  • Makes 3 1/2 dozen cookies.

HOT FUDGE SAUCE
1 cup sugar
1/2 cup cocoa
2 tablespoons flour
1/4 teaspoon salt
3 tablespoons butter
1 cup boiling water
1/2 teaspoon vanilla

  • Bring water to a boil and add butter.
  • Sift sugar, cocoa, flour and salt together.
  • Add dry ingredients to saucepan and cook until thick, stirring constantly.
  • Remove from heat and stir vanilla in.
  • Serve immediately.
  • Refrigerate leftovers and reheat as necessary in microwave.

CHOCOLATE BALLS
1 cup butter, softened
1 cup sugar
1 Jumbo egg
1 ounce semi-sweet chocolate, melted
1 teaspoon vanilla
1 teaspoon salt
2 cups flour

  • Preheat oven to 375 degrees.
  • Cream sugar and butter together.
  • Add the egg, chocolate, salt and flour, mixing well with beater.
  • Form into walnut size balls.
  • Bake on an un-greased cookie sheet 10-12 minutes. DO NOT over bake.
  • Sift powdered sugar over the cookies while still warm OR for more decadence allow cookies to cool and coat in white chocolate almond bark.

CHOCOLATE VELVET & COFFEE CREAM FROSTING
This is a great looks and tastes like you worked all day (but you didn’t) dessert to serve at buffet or holiday.
CHOCOLATE CREAM
8 ounces sweet chocolate
2 cups whole milk
1 1/2 envelopes KNOX unflavored gelatin
1/2 cup sugar
1/8 teaspoon salt
1/2 cup light cream
1/2 teaspoon vanilla
1/4 teaspoon almond flavoring
1 cup heavy cream, whipped

  • Melt chocolate pieces with 1 1/2 cups milk in a double boiler.
  • Dissolve the gelatin into the remaining milk.
  • Beat the chocolate mixture until smooth.
  • Add in the gelatin mixture, sugar and salt.
  • Cool mixture until it begins to thicken.
  • Add in the light cream, vanilla, almond flavoring and whipped heavy cream.
  • Mix until smooth.
  • Rinse Bundt pan in COLD water.
  • Pour mixture into Bundt pan.
  • Chill until firm.

FROSTING
2 teaspoons instant coffee, finely ground twice
3/4 cup heavy cream
1/4 teaspoon vanilla
shaved sweet chocolate

  • Sprinkle the coffee over the cream.
  • When coffee has dissolved add the vanilla and whip the cream stiff, adding the sugar as you beat.
  • Unmold the chocolate cream onto a flat platter.
  • Pour the coffee cream over top and garnish with shaved chocolate.

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The fountain of Youth ~ Chocolate

Okay, so it’s not really the fountain of youth, but chocolate always makes me think of being a kid so I was hoping they were connected. Here are a couple of recipes to get us in the mood for Joy’s upcoming Chocolate round-up.

CHOCOLATE OATMEAL LOGS
4 cups oatmeal
2/3 cup butter
1 cup brown sugar
1/2 cup honey
1 teaspoon salt
1 teaspoon vanilla
1 bag milk chocolate chips

  • Preheat oven to 350 degrees.
  • Melt butter and honey together. Add vanilla.
  • Mix oatmeal, salt and brown sugar together.
  • Toss chocolate chips in the oatmeal mixture.
  • Pour butter mixture all over oatmeal mixture and toss until well coated.
  • Press into a 9×13 pan.
  • Bake 25 minutes.
  • Cool 20 minutes and then cut into logs.

BROWN VELVET CAKE
1 1/2 cups cake flour, sifted
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1 cup buttermilk
1 Jumbo egg
2 ounces unsweetened chocolate
2 tablespoons butter, melted
1 teaspoon vanilla

  • Preheat oven to 350 degrees.
  • Sift together the flour, salt and baking powder.
  • Stir sugar into the buttermilk.
  • Whisk the egg until beaten and add to the buttermilk.
  • Add chocolate and vanilla to the buttermilk mixture.
  • Add in the dry ingredients slowly, blending well.
  • Spread into a 9×13 pan or 2 round layers.
  • Bake 35 minutes.
  • Top it with Mocha Caramel Frosting or Chocolate Butter Cream Icing.

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