Derby Day Chocolate Chip Cookies

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1/2 cup white sugar
1 cup packed brown sugar
2 eggs
5 tablespoons Kentucky bourbon
1 1/2 cups chopped pecans
1 1/2 cups semisweet chocolate chips

Directions

Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda and salt with a fork. Set aside.

Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the bourbon. Stir in the flour mixture just until blended. Fold in pecans and chocolate chips. Drop by large spoonfuls onto ungreased baking sheets.

Bake in the preheated oven until the edges are lightly browned, about 10 minutes. Cool on the cookie sheet for a minute, then remove to wire racks to cool completely.

Recipe For Orange White Chocolate Chip Beltane Cookies

Ingredients

1 1/4 cups butter, softened
1 1/3 cups white sugar
1 tablespoon vanilla extract
1 egg, beaten
3 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons orange zest
1/2 cup white chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Sift together flour, baking powder, salt, and orange zest.

In a bowl of mixer, cream butter on medium speed, adding sugar gradually. Add vanilla and egg. Add flour mixture gradually, stopping frequently to push down from sides of bowl. When flour mixture is thoroughly combined, mix in chips.

Drop dough by scant spoonful onto baking sheet, spacing 1 inch apart, flattening slightly with back of spoon. Bake at 350 degrees F (175 degrees C) 10 to 12 minutes or until beginning to brown. Allow to cool completely on cooling rack.

Recipe For Chocolate Filled Bon-Bons

Ingredients

3/4 cup shortening
1/2 cup white sugar
1/4 cup packed brown sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup finely chopped walnuts
48 milk chocolate candy kisses, unwrapped

Directions

Preheat oven to 350 degrees F (180 degrees C).

Using a mixer, cream shortening and sugars until fluffy. Add egg and extracts and beat well.

Add flour, baking powder, salt, nuts and mix well.

Form into 1 inch balls. Press each ball around a kiss so kiss is completely covered (like a chocolate covered cherry).

Bake 12 minutes on ungreased cookie sheet (do not overbake). Cool on wire rack. Frost or decorate as desired.

Recipe For Very Chocolate Ice Cream

Ingredients

3/4 cup sugar
1 cup milk
1/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
3 egg yolk, lightly beaten
2 ounces semisweet chocolate, chopped
2 cups heavy cream
1 teaspoon vanilla extract

Directions

Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.

When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer’s directions.

Chocolate Snowballs Recipe

Ingredients

3/4 cup butter or margarine, softened
3/4 cup packed brown sugar
1 egg
1/4 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
confectioners’ sugar

Directions

In a mixing bowl, cream butter and brown sugar. Add egg, milk and vanilla; mix well. Combine flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate overnight. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 7-8 minutes or until tops are crackled. Remove from baking sheets; immediately roll in confectioners’ sugar. Cool completely. Roll again in confectioners’ sugar.

Recipe For Chocolate Malted Pie

Ingredients

2 (3.5 ounce) packages non-instant chocolate pudding mix
3 cups milk
4 (1 ounce) squares bittersweet chocolate
1/3 cup malted milk powder
1 (9 inch) prepared graham cracker crust
1 cup heavy whipping cream
1 teaspoon white sugar
3/4 cup chocolate covered malted milk balls, cut into pieces
2 tablespoons chocolate syrup

Directions

Cook pudding according to package directions, using the 3 cups of milk. Remove from heat. Add bittersweet chocolate, and stir in malted milk powder. Cool mixture for 5 minutes, stirring often, then pour into crumb crust. Cover and refrigerate for 2 hours.

Up to one hour before serving: beat cream and sugar with electric mixer until soft peaks form when beaters are lifted. Spread whipped cream over chocolate filling. Chop the malted milk balls into 3 or 4 pieces each, and sprinkle on top of the pie. Drizzle pie with the chocolate syrup. Refrigerate until serving time.

Chocolate Cherry Drops

Ingredients

5/8 cup butter, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup maraschino cherries, drained and chopped
1/2 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a large bowl, cream together the butter and sugar until smooth. Blend in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Finally, mix in the chopped cherries and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Chocolate Pudding Cake II

Ingredients

1 cup all-purpose flour
3/4 cup white sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
3/4 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups boiling water

Directions

Preheat oven to 350 degrees F ( 175 degrees C).

In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth.

Spread batter evenly in pan (batter will be thick). Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.

Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.

How To Make Chocolate Almond Bars

Ingredients

1 1/2 cups all-purpose flour
2/3 cup sugar
3/4 cup cold butter or margarine
1 (14 ounce) can sweetened condensed milk
1 1/2 cups semisweet chocolate chips, divided
1 egg, beaten
2 cups chopped almonds, toasted
1/4 teaspoon almond extract
1 teaspoon shortening

Directions

In a bowl, combine the flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 18-20 minutes or until lightly browned. Cool on wire rack.

In a saucepan, combine the milk and 1 cup chocolate chips. Cook and stir over low heat until chips are melted. Remove from the heat; cool slightly. Stir in egg, almonds and extract. Spread over crust. Bake at 350 degrees F for 20-25 minutes or until a toothpicks inserted near the center comes out clean. Cool on a wire rack. In a microwave, melt shortening and remaining chips; drizzle over top. Cut into bars.

How To Make Chocolate Caramel Nut Cake II

Ingredients

4 eggs
3/4 teaspoon baking soda
16 fun size bars chocolate-coated caramel-peanut nougat candy
1/4 teaspoon salt
1 cup unsalted butter
1/4 cup water
2 cups white sugar
2 tablespoons peanut butter
3 teaspoons vanilla extract
2 cups all-purpose flour
1 1/4 cups buttermilk

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9 inch square cake pans.

In the top of a double boiler, combine the cut up candy bars, water, and peanut butter. Heat and a stir until well melted and blended. Set mixture aside to cool.

Mix together the flour, baking soda, and salt. Set aside.

Separate the egg whites from the yolks. Beat the egg whites until stiff peaks are formed. Set aside.

In a large bowl, cream butter or margarine thoroughly. Gradually add the sugar and beat in the 4 unbeaten egg yolks, vanilla, and cooled candy bar mixture. Mix until smooth and add 1/4 cup of the buttermilk. Stir in the flour mixture alternately with the remaining 1 cup of buttermilk, mix only until just blended. Gently fold in the stiffly beaten egg whites. Pour batter into prepared pans.

Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cakes cool in pans for 5 minutes then turn out onto a cake rack to finish cooling. Serve with ice cream or whipped cream, if desired.

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