Holiday Treats– recipes for chocoholics


Hi.  I know I’ve gone without writing an entry for months now.  Work has taken over my life and then some, leaving me with little leisure time for playing about with my blog.  But, with the holidays dancing merrily before us (thank, GOD!), I wanted to share a few of my recipes with you.  I’m a bit famous (infamous?) for concocting my own cookie recipes.  These are some of my best– and are especially for the chocoholics among us. 

Note: I do list specific brand names because those are what I used.  The companies are not compensating me in any way.

Now, onto the real job–Getting your Chocolate Fix!

No-Bake Church Windowsthis is a recipe from my Mom.  It’s a huge family favorite, and we make it every year at Chrismas time.  The hardest part is finding tiny colored marshmallows in the store.

1 bag of chocolate chips                    

1 bag of coconut flakes

1 stick margarine/ butter                    

1 cup chopped walnuts or pecans

1 bag of colored mini-marshmallows             

wax paper   

shallow pan

Melt together chocolate & margarine.  Stir in marshmallows and nuts.  Mix well.  Divide into two groups.  Make logs by rolling each bunch in waxed paper.  Roll off of paper and into a shallow pan with coconut in the bottom.  Coat log in coconut.  Then return it to the wax paper & wrap tightly.   Repeat with the other log.   Refrigerate logs for at least 2 ½ hours.  Slice into ½ inch rounds.  Serve.

Chocolate-raspberry treatsthis recipe is of my own concoction.  It’s divine and indulgent.

2 ¼ cups flour            

1 tsp baking soda                   

1 tsp salt         

1 cup softened butter

¾ cup granulated sugar          

¾ cup brown sugar                 

1 tsp vanilla    

½ tsp water

2 eggs                         

10 oz raspberry chocolate chips         

1/3 cup Hershey’s cocoa powder

1 ½ squares of unsweetened chocolate

Preheat oven to 375.  Melt chocolate squares.  Cream butter, sugars, vanilla, water, and melted chocolate together.  Add eggs.  Mix flour, baking soda, and salt into wet batter until completely combined.  Stir in chips.  Drop by well-rounded spoonfuls onto ungreased cookie sheet.  Bake at 375 for 6-8 minutes (may need a bit more time) or until crusty on outside and just soft in the middle.

Incredible brownie delight– just ridiculously chocolatey.

1 box Ghiradelli brownie mix  (made according to box directions)

1 box cook & serve chocolate pudding mix

2 cups heavy cream (chilled)

Deep dish pie pan

Set oven according to brownie mix directions (375 degrees).  Mix brownies & pour into pie pan. Mix pudding powder & cream in same bowl used for brownie mix.  Pour pudding mixture over brownie mixture.  Bake for approximately 40 minutes.  Take pan straight from oven to cool in fridge for at least 1 hour.  Cut like pie and serve (with whipped cream or ice cream).  Store refrigerated.

 Chocolate Tiramisu, the easy way— I started out with a recipe from Food for this one, and then completely modified it for my own purposes.

10 ounces Lindt Swiss Bittersweet Fine Dark Chocolate (2 ½ 3.5 ounce bars) & 2 ounces grated into shavings

2 cups heavy whipping cream

8 ounces Neufchatel cheese (or cream cheese)

6 cups very strong coffee, cooled

2 cups Kahlua (or Kahlua with Milk)

2 angel food cakes, sliced slightly more than “thinly”

Powdered sugar

Chop up chocolate.  Bring cream to a simmer in a pan over medium heat.  Quickly pour hot cream over chocolate in a large heat-resistant bowl.  Stir until chocolate is melted.  Wisk in Neufchatel cheese.  Chill overnight.

Cut cake into slices and stack.  Allow to dry for at least ½ hour.

Remove chocolate mixture from fridge & whip with mixer until fluffy and slightly stiffened, being careful not to overwhip.  Chill.

Combine coffee and Kahlua in a shallow dish or pan.  Pick up slices of cake & soak briefly in coffee (approx 10 seconds).  Place in the bottom of a baking dish.  Repeat and arrange in rows to cover the bottom.  Press cake slices down to that they cover fully.  When you have made a complete layer, spread ½ of the chocolate mixture over it.  Cover lightly with chocolate shavings.  Repeat, making 1 more layer.  Cover and refrigerate for at least 2 hours. 

Serve cold, dishing out spoonfuls with a large serving spoon.  Sprinkle with powdered sugar.

Java Chip Cupcakes with Mocha Frosting— perfect for bringing to those office holiday parties

1 box Betty Crocker Super Moist Butter Recipe Yellow Cake mix

1 container Betty Crocker Rich & Creamy Triple Chocolate Fudge Chips Frosting

1 ½ cups water

1 stick margarine

3 eggs

¼ cup French Vanilla International Foods coffee creamer

¼ cup Swisse Mocha General Foods International Coffee drink mix

1/8 cup Archer Farms (at Target) Triple Chocolate Drinking Chocolate

2 tablespoons whole coffee beans—French Roast

1 square unsweetened Baker’s chocolate

Combine cake ingredients according to box directions, adding coffee mix & drinking chocolate to dry ingredients & creamer to wet ingredients.  Bake according to package directions.  Grind unsweetened chocolate with the coffee beans.  Cool cupcakes.

Ice cupcakes & sprinkle with mocha mixture.  Eat with gusto!

Anyone else out there have some great chocolate recipes? 


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