Friday, February 25, 2011

7 Quick Takes- Easy Choco-holic receipes

So Lent is coming up (and my giving up blogging for a while). I figured for all those who love chocolate as much as I do, we have to start packing on the pounds now. So get to it! :)

1) Coffee Mug Cake for Two
1 Coffee Mug
4 Tablespoons of flour
4 Tablespoons of Sugar
2 Tablespoons of Baking Cocoa
1 Egg
3 Tablespoons of Milk
3 Tablespoons of Oil
3 Tablespoons of Chocolate chips (optional)
3 Tablespoons of Nuts (optional)
Small Splash of Vanilla (optional)

Add dry ingredients to mug and mix well. Add the egg and mix thoroughly (yes thoroughly). Pour in milk and oil and mix well. If using options, mix them in. Put mug in the microwave and cook for 3 minutes on High. Do not be alarmed, wonder if you’re going to have a mess on your hands, or run shrieking madly through your house~ the Cake will rise to a ginormous height of twice the size of the mug! Allow the mug to cool (about 2 minutes) Tip cake onto a plate and divide. Serves two. Source: MOPS

2) Chocolate Pillows
2 Quart sauce pot
2 cups of canola or cooking oil
12 Wonton wrappers
1 beaten egg
3 oz. bar of semi-sweet chocolate cut into 6 pieces

Heat oil in sauce pot til hot enough for frying. Take a wonton wrapper and lightly brush egg along edges. Place piece of chocolate in center. Place another wrapper over top and press together to seal edges. Place pillow in hot oil. Cook until brown on both sides (you need to turn it). Remove with slotted spoon and place on paper towel to drain excess oil. Repeat 5 more times. Cook pillows individually. Serve with ice cream. Source: a magazine

3) Chocolate Fondue in a Slow cooker
2 (7oz) chopped chocolate bars
4 oz chopped white chocolate bars
7oz jar of marshmallow creme
¾ cup of half-and-half cream
½ cup of silvered almonds chopped and toasted (optional)
¼ cup of amaretto
For dipping: fruit including strawberries, pretzels, pound cake

In small slow cooker spray with cooking spray, chocolate, white chocolate, marshmallow crème, and half and half, and almonds. Cover and cook on Low for about 2 hours or until chocolates melt. Stir to mix well and fold in amaretto. Take your fruit, etc. Dip into mixture and enjoy. Source: Easy Slow Cooker Cookbook

4) Peanut Butter balls
¼ cup semisweet chocolate chips
1 cup sifted confectioners’ sugar
½ cup of creamy peanut butter
3 tablespoons butter, softened at room temperature (in baking you use unsalted)
1 pound chocolate or almond bark

Chop chocolate chips with a knife or food processor. In a medium sized bowl, cream together chocolate bits, confectioner’s sugar, peanut butter, and butter until well mixed. Shape dough into 1-inch balls and place on a baking sheet lined with wax paper. Refrigerate 30 minutes (although my ex’s mom skipped this step). Melt chocolate or almond bar using packages directions (using a double boiler). Drop balls 1 at a time into melted bark. Using a fork, remove balls from chocolate letting excess drip off. Place balls back on wax paper. Let stand until dry (about an hour). Source: Family Feasts

5) Magic Microwave Fudge
12 oz package of semi-sweet chocolate chips
14 oz can of sweetened condensed milk
1 teaspoon of vanilla

Combine chocolate chips and milk in glass dish and microwave on High for 3 minutes. Stir until mixture melts and is smooth. Mix in vanilla. Spread evenly into foil-lined, 8-inch square pan and refrigerate until firm. Cut into squares. Source: 1001 short, easy, inexpensive recipes

6) Chocolate Ice Cream (sans ice cream maker)
14 oz can sweetened condensed milk
12 oz container frozen whipped topping, thawed
1 gallon chocolate milk, divided

Fold sweetened condensed milk and whipped topping into 1 quart of chocolate milk. Pour into 6 quarter freezer container and add remaining chocolate milk. Freeze. Source: 1001 short, easy, inexpensive recipes

7) Kahlua Cake
1 cake mix
1 small chocolate pudding instant mix
1 pt of sour cream
4 eggs
1/3 cup of oil
1/3 cup of kahlua
6 oz package of chocolate chips

Combine cake mix, pudding mix, sour cream, eggs, oil, and kahlua. Mix until well blended. Stir in chocolate chips. Pour into well greased bunt pan. Bake at 350 degrees for approx. 1 hour or until a tooth pick comes out clean. Can coat with powdered sugar, but if you want to add a little umph poke cake with holes and drizzle kahlua over top. Source: church and internet

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