Find Recipes Instantly! (Type the Recipe name or any Ingredient) Chocolate Malt Sandwich Cookies Makes about 20 cookies For the cookies: 2 cups plus 2 tablespoons all-purpose flour 1/2 cup unsweetened cocoa powder 1/4 cup plain malted-milk powder 1 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cups sugar 1 cup (2 sticks) unsalted butter, room temperature 1 large egg 2 teaspoons pure vanilla extract 1/4 cup crème fraîche 3 tablespoons hot water For the filling: 10 ounces semisweet chocolate, coarsely chopped 4 tablespoons unsalted butter, cut into pieces 1 cup plain malted-milk powder 3 ounces cream cheese, room temperature 6 tablespoons half-and-half 1 teaspoon pure vanilla extract 1. Make the cookies: Preheat oven to 350°. Line two baking sheets with Silpat (nonstick baking mats) or parchment paper; set aside. 2. In a medium bowl, sift together flour, cocoa powder, malted-milk powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy. Add egg and vanilla, and beat until combined. Add crème fraîche, beat to combine, and then beat in the water. Add the dry ingredients, and beat on low speed until incorporated. 3. Using a 1/2-ounce ice-cream scoop, drop dough onto prepared baking sheets, leaving about 2 inches between cookies. 4. Bake until tops begin to flatten and cookies are just barely firm in the centers, 10 to 12 minutes. Transfer to a wire rack to cool completely. 5. Make the filling: Combine chocolate and butter in the top of a double boiler or a heatproof bowl set over a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat, and cool until just warm. 6. In the bowl of an electric mixer fitter with the paddle attachment, beat malted-milk powder and cream cheese on medium speed until completely smooth. Gradually add half-and-half, beating until combined. Add the chocolate mixture and vanilla, and beat until incorporated. Refrigerate until slightly thickened but not stiff, about 30 minutes. Return to mixer, and beat on high speed until light and fluffy, about 3 minutes, scraping down the sides several times. 7. Assemble the cookies: Use a small offset spatula to spread a generous amount of filling on the bottom of one cookie. Press the bottom of a second cookie onto filling, creating a sandwich. Repeat with remaining cookies and filling. The cookies can be stored refrigerated in an airtight container for up to 3 days. Chocolate-Chip & Pecan Balls 3/4 cup pecans 1 1/4 cups confectioners' sugar 1 cup butter (2 sticks), cut up, softened (no substitutions) 1 teaspoon vanilla extract 2 cups all-purpose flour 1/4 teaspoon salt 1/2 cup semisweet-chocolate mini-chips 1. Preheat oven to 325 degrees F. In food processor, with knife blade attached, pulse pecans and 1/4 cup sugar until pecans are finely ground. Add butter and vanilla; pulse until butter is incorporated. Add flour and salt, and pulse until evenly moistened. Transfer dough to medium bowl; stir in chocolate chips. 2. With floured hands, shape dough by heaping teaspoons into 1-inch balls. Place balls, 1 inch apart, on ungreased large cookie sheet. 3. Bake cookies 20 to 22 minutes or until bottoms are lightly browned. Transfer cookies to wire rack to cool slightly. 4. Place remaining 1 cup confectioners' sugar in medium bowl. While still warm, gently roll cookies, one at a time, in sugar to coat. Place cookies on wire rack to cool completely. When cool, gently roll cookies in sugar again. 5. Repeat with remaining dough and sugar. Store cookies in tightly covered container up to 3 weeks. Chocolate-Hazelnut Pinwheels 1 3/4 cups all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup sugar 6 tablespoons butter or margarine, softened 1 large egg 1 teaspoon vanilla extract 1/4 cup prepared chocolate-hazelnut spread 1. On a sheet of waxed paper, stir flour, baking powder, and salt. In large bowl, with mixer at medium speed, beat sugar with butter until creamy. At low speed, beat in egg and vanilla until mixed. Gradually beat in flour mixture just until combined. 2. Divide dough in half; shape each half into a disk. Wrap each disk with plastic wrap and refrigerate about 1 hour or until firm enough to roll. (Or, place dough in freezer 30 minutes.) 3. Preheat oven to 375 degrees F. On floured surface with floured rolling pin, roll 1 disk of dough into 10-inch by 7 1/2-inch rectangle. With pastry wheel or knife, cut rectangle lengthwise into 4 strips, then cut each strip crosswise into 3 squares. Place squares, 1 inch apart, on ungreased large cookie sheet. With knife, make 1 1/2-inch cut from each corner toward center (do not cut all the way to center). Spoon 1/2 teaspoon chocolate-hazelnut spread in center of each square. Fold every other tip in to center to form pinwheel. Repeat with remaining squares. 4. Bake cookies 8 to 10 minutes or until edges are lightly browned. Transfer cookies to wire racks to cool. 5. Repeat with remaining dough. Store cookies in tightly covered container up to 2 weeks. Choco Lanterns 12 miniature pumpkins 1 cup sugar 2/3 cup cocoa powder 4 tablespoons cornstarch 1/4 teaspoon salt 5 cups milk 1 teaspoon vanilla Cut the tops off the pumpkins and remove most of the interior with a sharp knife. Then scoop to even out the inside. In a bowl, mix together the sugar, cocoa, cornstarch, and salt. Add the milk gradually as you mix with a wooden spoon. Pour into a saucepan and cook over medium heat, stirring constantly, until the pudding thickens. Now add the vanilla and mix again. Remove from the heat and pour into the hallowed-out pumpkins. Chill until ready to serve. Chocolate Chip Honey Cake CAKE: 1 cup vegetable oil 1 cup sugar 2/3 cup brown sugar 1 cup honey 2 tsp. vanilla 4 large eggs 1/2 cup unsweetened cocoa powder (Dutch process) 2 and 3/4 cups flour 1/2 tsp. baking soda 1 TBSP. baking powder 1/2 tsp. salt 1/2 tsp. cinnamon 1 cup fresh brewed coffee, cooled (vanilla flavored coffee beans are very good) 1/2 cup mini chocolate chips (or chopped regular chips) TOPPING: 1/2 cup chocolate chips 1/2 cup pecans, lightly toasted and chopped Pre-heat oven to 350 degrees. Grease a 10-inch tube pan and line the bottom with a circle of parchment paper. In a mixer, beat together the oil, sugar, brown sugar, honey and vanilla. Beat in the eggs until well blended. In a separate bowl, combine the flour, cocoa, baking soda, baking powder, salt and cinnamon. On low speed, add to the honey mixture alternating with the cooled coffee. Blend to make a smooth batter. Stir in the chocolate chips. Pour the batter into the prepared pan. Bake 15 minutes at 350 degrees. REDUCE oven temperature to 325 degrees and bake another 50 - 60 minutes. Remove and immediately sprinkle the chocolate chips over the top of the cake. Let sit a minute, then spread the softened chocolate over the top of the cake and sprinkle with the chopped pecans. Place the cake in the refrigerator to set the chocolate. Once set, invert the cake and remove it from the pan. Peel off the parchment and set on a serving platter. The cake will keep for several days if kept well covered. Chocolate Popcorn Fudge 2 Cup Sugar 2 Squares unsweetened chocolate 1/4 Cup Sweetened condensed milk 3/4 Cup Water 1-1/2 Cup Popped corn, chopped 1 Tablespoon Butter or butter substitute 1 Teaspoon Vanilla 1/8 Teaspoon Salt. Melt chocolate in saucepan. Add sugar, milk, water, butter, and salt. Boil to soft ball stage (234 - 238 F). Remove from fire. Add flavoring and popped corn. Cool to room temperature. Stir until creamy. Pour into well- buttered, shallow pan. Cut in squares. Servings: 6. Chocolate Praline Truffles PRALINE POWDER 1 Tablespoon Canola oil 1/2 Cup Sugar 1/2 Cup Whole almonds TRUFFLES 6 Ounce Semisweet chocolate 1/4 Cup Unsalted butter 2 1/2 Tablespoon Orange liqueur 2 Tablespoon Heavy cream 1 Orange grated peel COATING 1/2 Cup Unsweetened cocoa 4 Ounce Semisweet chocolate. praline powder: oil a cookie sheet and set aside. In a heavy 1 quart sauce pan, melt the sugar over low heat cook untill it reaches 310 on candy thermometer and begins to carmelize. Add the almondss and contune cooking until candy becomes rich brown. Pour hot mixture on to cookie sheet and cool till hard bread into pieces and grind into a fine powder, in a blender or food processor. TRUFFLES: Melt chocolate over hot water in the top of a double boiler. Stir in butter, liqueur, cream orange peel and praline powder. Place mixture in fridge and allow to cool until thick enough to shape (about 1 hour) Form into balls 1/2 inch in diameter. Place in a single layer on a cookie sheet and freeze till firm. COATING: Sprinkle cocoa on a waxed lined cookie sheet. Melt chocolate over hot water. Allow to cool to luke warm. Put a dollop of luke warm chocolate in your hand and quickly roll a frozen truffle in it. Thinly coat each truffle, then roll in cocoa. Store in an airtight container. Makes 4 doz.Servings: 48. Chocolate Shortbread Cookies 2 1/3 cups all-purpose flour 1/3 cup unsweetened cocoa pinch of salt 1 cup unsalted butter softened 1 3/4 cups powdered sugar 1 square unsweetened chocolate melted and cooled 1 teaspoon vanilla Preheat oven to 325 degrees F. Combine flour, cocoa and salt. Beat together, butter, sugar, chocolate and vanilla until light and fluffy. Beat in dry ingredients. Knead dough until smooth. Divide dough in half. Roll each half out 1/4 inch thick on a lightly floured surface. Cut with cookie cutters. Place on a greased cookie sheet. Bake 10 to 12 minutes or until firm. Chocolate-Date Log 1 Pound Pitted dates 2/3 Cup Walnuts; coarsely chopped 1/4 Cup Candied red cherries;chopped 5 Pieces candied ginger finely chopped (3 tb) 2 Tablespoon Sugar 4 Once Semisweet chocolate squares 1 Cup Walnuts; chopped. 1. Grind dates through finest blade of meat grinder, or chop very fine in blender or food processor. 2. Combine dates, 2/3 c nuts, the candied cherries and ginger. Turn out on breadboard sprinkled with sugar. Knead with hands to blend thoroughly. 3. Form into a roll, 2" thick & about 9" long. Wrap in waxed paper; refrigerate at least 1 hour before coating with chocolate. 4. In top of double boiler, melt chocolate over hot, not boiling, water. Pour over date roll, spreading to coat evenly all over. Roll in chopped walnuts. Refrigerate until chocolate is hard. 5. To serve, cut into thin slices. Makes 1 log, about 1 3/4 lbs. Chocolate-Glazed Caramels 1 Cup Granulated sugar 1/2 Cup Light-brown sugar; packed 1/2 Cup Light corn syrup 1/2 Cup Heavy cream 1 Cup Milk 1/4 Cup Butter or margarine 2 Teaspoon Vanilla extract 1-1/2 Cup Chopped pecans; coarsely chopped (6 Ounce can) 1/2 Bar German sweet chocolate (4 Ounce size) Walnut halves; optional. 1. Line a 9x5x3" loaf pan with foil. Lightly butter foil. 2. In a heavy, 2 1/2-qt saucepan, combined granulated & brown sugars, corn syrup, cream, milk & butter. 3. Cook, stirring with wooden spoon, over low heat until sugar is dissolved. 4. Over medium heat, cook, stirring occasionally, to 240 to 245F on candy thermometer, or until a little in cold water forms a firm ball, like caramel. Do not overcook. 5. Remove from heat; stir in vanilla and nuts. Turn into prepared pan; let cool. 6. Melt chocolate in double- boiler top, over hot, not boiling, water. Spread over mixture. Refrigerate to allow the chocolate to harden. With warm knife, cut into 32 pieces (4 x 8). If desire, decorate each piece with a walnut half. Servings: 32.