Until you receive your See’s candies purchased through our Virtual Chocolate Tasting, here are some chocolate recipes donated by the Board Members of the Friends of the Library for you to use at home. Enjoy!
A FAVORITE CHOCOLATE RECIPE from Mary Jane Bank
Take an ice cream scoop and scoop one or two scoops of expensive creamy vanilla ice cream into a bowl. Pour a generous amount of Bailey’s Irish Cream over the ice cream. Enjoy. As you start to feel guilty about the calories, the Bailey’s will help you forget. (Apologies to my 12-step friends.)
CHOCOLATE-RASPBERRY BITES from James Coull
These thin cookies – assembled from purchased chocolate wafer cookies, jam, and a frosting made with melted chocolate chips – look so sophisticated and taste like treats from a French pastry shop. Chocolate wafer cookies are sporadically and sometimes just seasonally stocked. When you spot them, purchase a couple of extra packages to store in the freezer.
1 jar of raspberry jam 1 9-oz package of chocolate wafers (40 cookies)
1 cup semisweet chocolate pieces 2 teaspoons shortening
Spread 1/2 tablespoon jam evenly over the flat side of each of 20 wafers. Top with the remaining 20 wafers, flat sides down. Place filled cookies on a wire rack set over waxed paper.
For icing, in a large glass measuring cup or bowl, combine chocolate pieces and shortening. Microwave for 1 to 2 minutes until mixture is melted and smooth, stirring at 30 second intervals. If you don’t stir every 30 seconds it will crystalize. Spoon and gently spread icing over the top of each cookie, letting excess drip onto waxed paper. Let stand until icing is set. Loosely cover and store in refrigerator. Serve cookies the same day. Makes 20 cookie bites.
From Cathy Clifton: JACK DANIELS BALLS
Vegetable oil, cooking spray 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
6 ounces semisweet chocolate, finely chopped 3 large eggs
1/2 cup packed light-brown sugar 1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt 3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons Jack Daniels Coarse sanding sugar, for rolling
Preheat oven to 350. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; set aside. Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally. Set aside. Whisk together eggs, brown sugar, vanilla, and salt in a large bowl. Stir in chocolate mixture, then fold in flour. Pour batter into prepared baking sheet. Spread evenly with a rubber spatula. Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 10 minutes. Let cool completely on a wire rack.
Break up brownie into small pieces; transfer to the bowl of an electric mixer fitted with the paddle attachment. With machine on low speed, pour in Jack Daniels and mix until crumbs start to come together to form a ball. Shape into 1-inch balls, and roll in sanding sugar to coat. Transfer to a baking sheet; refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature.
FLOURLESS CHOCOLATE SQUARES … gooey and fudgy … from Cathy Clifton
Make them without the pecans for a gluten free, nut free yummy treat!
6 tablespoons unsalted butter, cut into pieces, plus more for pan
1/3 cup cornstarch (spooned and leveled) 1/4 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon 1/2 teaspoon fine salt
12 ounces semisweet chocolate chips 3/4 cup sugar
1 teaspoon pure vanilla extract 3 large eggs
1 cup chopped toasted pecans
Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Whisk together cornstarch, cocoa, cinnamon, and salt. In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Stir in sugar and vanilla. Stir in eggs, one at a time, until combined. Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Add pecans, if using. Pour batter into pan and smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 35 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack. Using paper overhang, lift cake out of pan and cut into 16 squares.
Suzi Pretty bakes GHIRARDELLI CHOCOLATE CHIP COOKIES
2-1/4 cups Flour 2 Eggs 1 teaspoon Baking Soda
2 cups Chocolate Chips 1/2 teaspoon Salt 1 cup Butter, softened
1 cup Walnuts or Pecans 1 cup granulated Sugar 1 cup Brown Sugar
2 teaspoons Vanilla
Preheat oven to 375 degrees. Cream the butter and sugars. Beat in the eggs and vanilla. Blend in the flour, soda and salt. Stir in the chips and nuts. Drop by tablespoons full onto ungreased cookie sheets. Bake for 9 to 11 minutes.
FIGGY PUDDING — a summer treat from Suzi’s Kitchen
8 large ripe Figs 1/2 cup Kahlua
1/2 cup semi-sweet Chocolate, grated 1/2 pint heavy whipping Cream
Cut the figs into bite-sized pieces; put them in a shallow bowl and pour in the Kahlua. Refrigerate overnight. Two hours before serving, stir in the grated chocolate. Whip the cream until it is quite stiff and fold it into the mixture. Divide into serving dishes and refrigerate until serving time.
Suzi bakes CHOCOLATE CHIP OATMEAL COOKIES for her gluten-free friends
3 cups of whole oats 1 c. soft butter 1 tsp. vanilla
1/4 tsp. salt 1 c. brown sugar 1 c. chocolate chips
1 tsp. baking soda 2 eggs
In the food processor grind two cups of whole oats to use as the flour. Mix together the oat flour, one cup of Whole Oats, 1/4 teaspoon Salt and 1 teaspoon Baking Soda. Cream together 1 cup soft Butter, 1 cup Brown Sugar, 2 Eggs and 1 teaspoon Vanilla. Stir in the dry ingredients. Add one cup of chocolate chips. Bake at 300 degrees for 15 minutes on a cookie sheet covered with parchment paper or non-stick aluminum foil. You can also bake these cookies on a silicone pad.
RUM DROPS: Uncooked — by Joan Reichel
Wonderful Served with Tea or with Lemon Ice
Place in a mixing bowl: 2 cups finely sifted crumbs of toasted sponge cake, zwieback or graham crackers. Add:
2 tablespoons cocoa 1 cup sifted powdered sugar
1/8 teaspoon salt 1 cup finely chopped nut meats
1-1/2 tablespoons honey or syrup 1/4 cup rum or brandy
Add the liquid ingredients slowly to the crumb mixture. Use your hands in order to tell the “feel” when the consistency is right. When the ingredients will hold together, stop adding liquid. Roll the mixture into 1 inch balls. Roll them in powdered or granulated sugar. Set the drops aside in a tin box for at least 12 hours to ripen.
(9″ round — approximately 10 servings)
6 ounces Bittersweet Chocolate 4 Eggs 1 cup Sugar
3/4 cup Butter 1/2 cup Flour
Grease and flour a 9″ round cake pan. Heat the oven to 350º. Melt the chocolate and butter in the top of a double boiler. Cool to room temperature. In a large bowl beat the eggs and sugar until thick and light in color. Whisk in the chocolate mixture; blend well. Sprinkle the flour on top; stir gently until blended. Pour into the pan and bake for 30 minutes or until the center is set. Cool five minutes and remove from the pan. Garnish as desired.