CHOCOLATE COOKIE SANDWICHES WITH VANILLA FILLING

makes 18 sandwiches

1 ½ cups flour
¾ cup cocoa
½ teaspoon salt
12 tablespoons butter, room temperature
1 cup sugar
1 egg

Preheat oven to 350 degrees.

Whisk together flour, cocoa, and salt.

In a mixer, beat sugar and butter together until fluffy.

Add egg and beat until mixed.

On low speed, add dry ingredients. Mix until the dry ingredients are incorporated.

Shape the dough into two round discs about one inch thick. Wrap each disc in plastic wrap and chill for one hour. If the dough is too sticky to roll out, chill it some more. If it’s too hard, let it warm up a little.

Roll the dough out on a well-floured cutting board until it is ¼ inch thick.

Cut cookies with a two inch cookie cutter (or an espresso cup, if you’re me and you don’t have a two-inch cookie cutter). Gather up the scraps, roll them out, and cut a few more cookies.

Bake on a parchment-lined cookie sheet for 12 minutes, or until they look dry to the touch.

Cool cookies completely.

VANILLA FILLING

¾ cup powdered sugar
6 tablespoons butter, room temperature
¾ teaspoon vanilla
1 teaspoon milk

Beat ingredients together with a mixer until smooth.

Spread one tablespoon of filling on the flat side of a cool cookie. Top with another cookie.

Chocolate Cookie Sandwiches With Vanilla Filling

Mini Chocolate Covered Apples

You will need:

melon baller
4 inch lollipop sticks
apples
chocolate of your choice
chopped nuts, sprinkles, toffee bits (optional)

Procedure

With a melon baller, scoop little balls out of the apple. Pat the apple pieces dry. Place a lollipop stick into each apple ball and dip in melted chocolate. Roll apples in nuts, sprinkles,or toffee bits, if desired. Place on parchment paper until set.

Fruit Cocktail Brownies

Ingredients


1 can fruit cocktail, drained (reserve 2 tbsp syrup)

2/3 cup	butter or margarine
3/4 cup	cocoa powder
2 cups	sugar
4 pcs	eggs
1 tsp	vanilla extract

1 ¼ cups	all-purpose flour
1 tsp	baking powder
1 tsp	iodized fine salt
½ cup	cashew nuts

Procedures


1. PRE heat oven at 350ºF. Melt butter in a saucepan over low heat. Add cocoa. Stir to dissolve. Remove from heat.

2. ADD sugar, eggs, vanilla and reserved fruit cocktail syrup. Stir in flour, baking powder and salt. Blend thoroughly.

3. ADD Fruit Cocktail and nuts. Spread in greased 13" x 9" pan. Bake for 45 minutes or until brownies start to pull away from the sides of the pan. Cool slightly. Cut into bars.


Best Brownies



Fruit Cocktail Brownies

No Bake Fruity Cheese Cake

Ingredients

crust

1 1/2 cups graham crackers crumbs
1/3 cup butter, melted
1 tbsp brown sugar
1/2 tsp cinnamon, ground


filling

1 1/2 tbsp unflavored gelatin
1/3 cup fruit cocktail syrup
1 pack All purpose cream, chilled
1/4 cup sugar
1 tsp vanilla extract
1 pack cream cheese, softened


topping

2 tbsp sugar
1 tbsp cornstarch, dissolved in 5 tbsp fruit cocktail syrup
1 can fruit cocktail, drained (reserved syrup)


Procedures

1. CRUST: Combine ingredients for crust. Mix well. Press into 9" loose bottom tin pan or pie plate. Cover and freeze for 30 minutes.

2. FILLING: Combine gelatin and fruit cocktail syrup. Heat over low fire until gelatin is dissolved. Add sugar and vanilla. Set aside.

3. TOPPING: Heat cornstarch mixture over low heat with constant stirring until thick for 1 minute. Stir in Fruit Cocktail. Set aside.

4. BEAT cream cheese until smooth and fluffy. Gradually, beat in All-Purpose Cream until well blended. Add gelatin mixture gradually while continuously beating. Fold in 1 cup of Fruit Cocktail mixture. Pour over crust. Chill until set. Top with remaining Fruit Cocktail.

Hot Cocoa chocolate cake in a mug

Ingredients


9 tbsp - hot chocolate powder mix
4 tbsp - self raising flour
1 - egg
3 tbsp - oil
3 tbsp - water
a pinch - salt


Procedures

1. Grease a strong thick large mug (one that holds 2 cups of water)
2. Add the dry ingredients and stir, crack in the egg & stir with a metal whisk, before mixing in the wet ingredients.
3. With a tbsp, scrape the edges & fold the batter well.
4. Bake on medium power for 3 mins - watch as it rises! (Timing may vary depending on your microwave's power)
5. Wear an oven-mitten, remove the mug & slide out the cake - leave to cool. Serve as is or with ice-cream.

Layered Cookie And Cake

Ingredients


3 pcs raisin bread, cut into 1/2" cubes

1 can fruit cocktail, drained

1 tbsp brown sugar


Chocolate Cream


1/2 cup all purpose cream, chilled

1 tbsp sugar

1/8 tsp vanilla extract (optional)

3-4 pc chocolate cookies, crushed (without cream filling)



Procedures


1. CHOCOLATE CREAM: Whip all-purpose cream with vanilla until light and almost double in volume. Add sugar and cookie crumbs gradually. Whip until well mixed. Set aside.

2. Spread half of bread cubes on an 8"x5" pan. Add half of Fruit Cocktail. Sprinkle with brown sugar and cover with half of cream mixture.

3. Layer with remaining ingredients with fruit cocktail on top. Refrigerate for 2 hours. Slice and serve.

Fruit Pops

Ingredients


1 can Fruit Cocktail drained (reserve syrup)

1/4 cup red monggo beans, cooked until soft

3/4 cup sweetened condensed milk




Procedures


1. Add water to fruit cocktail syrup to make 2 cups. Simmer until thick (about 10 minutes). Stir in condensed milk. Freeze for 5 hours. Take out from the freezer and beat for 2 minutes. Add remaining ingredients.

2. Pour every 1/4 cup of mixture into ice drop mold . Freeze until partially set. Insert popsicle stick at the center, then freeze overnight.

3. To remove, hold stick and immerse bottom of mold in a bowl of water. Gently pull out the pops from the mold.

Chocolate Coffee

Ingredients:
100g - dark chocolate
4 tsp - instant coffee powder
4&1/2 cups - milk
4 tsp - sugar
Hazelnut syrup, a few drops
1/2 tsp - cinnamon powder

Method

1. Heat half a cupful of milk in the microwave on HIGH (100%) for thirty seconds.
2. Melt chocolate in the microwave on HIGH (100%) for thirty seconds.
3. Prepare a mixture of coffee powder, melted chocolate, sugar and the warmed milk.
4. Whisk well to ensure that there are no lumps and it is frothy.
5. Add a drop of hazelnut syrup.
6. In a serving glass put one tablespoon of the coffee mixture and pour half cup of hot milk over and mix well.
7. Prepare foam in the half cup of cold milk with a foamer and pour into the glass.
8. Sprinkle cinnamon powder over and serve immediately.
9. Similarly, prepare more glasses of chocolate coffee with the remaining milk and coffee mixture.

Recipe Tip: If you do not have a foamer, you can use a fork to create froth in cold milk instead.

Chocolate Crumble Cake with Ricotta Filling

Pound Cake Base
75g butter
75g caster sugar
1 tbsp vanilla sugar (heaped)
1 egg
150g all-purpose flour
50g cornstarch
1 tsp baking powder
2-4 tbsp milk

Beat butter until soft, add both types of sugar. Beat until pale and fluffy, the sugar should be dissolved. Add the egg and mix well. Add the dry ingredients and as much milk as needed (the dough should be rather on the stiff side). Spread into a prepared springform pan creating a little rim if desired).

Ricotta Filling
2 egg yolks
100g caster sugar
1 tbsp vanilla sugar, heaped
500g Ricotta (should be rather sour, do not use the ricotta for baked cheesecake)
2 egg whites

Beat the egg whites until stiff. In another bowl, beat the egg yolks and the sugar until pale and fluffy and the sugar is dissolved. Add ricotta and mix well. Gently fold in egg whites. Spread ricotta filling on top of vanilla dough.

Chocolate Crumble Topping
150g flour
30g cocoa
100g sugar
1 tbsp vanilla sugar, heaped
100g butter, cold, diced

Mix with your fingers until coarse crumbles form. Do not over mix (otherwise the butter will melt and mixture will get too soft to form proper crumbles). Sprinkle atop ricotta filling.

Fan-bake cake at 150 degrees Celsius (otherwise 170 degrees Celsius in a preheated oven) for about half an hour. If the ricotta filling is still wobbly, bake for another five minutes. Let cool down thoroughly before unmolding. Otherwise the cake might crack.

Chocolate Mousse Pie

Ingredients

1 pkg semi-sweet chocolate (8 squares)
1/4 c water
8 eggs separated
1 1/2 t vanilla
2/3 c sugar


Method


Butter a 9-inch pie plate, sprinkle with sugar. Melt chocolate with water in saucepan over very low heat, stirring until smooth. Stir in egg yolks; add vanilla. Beat egg whites, gradually adding sugar until mixture forms stiff peaks. Stir a small amount into chocolate mixture, then fold chocolate mixture into remaining meringue mixture. Pour 4 cups into pie plate. Chill remaining mixture, bake mixture in pie plate at 350 deg. for 25 minutes or until just set. Cool slightly; chill 1 hour. (center will fall, forming shell.) Spoon chilled mixture into shell. Chill at least 3 hours.

PEANUT BUTTERSCOTH CHOCOLATE SQUARES

Melt 1 cup of peanut butter (must be like Skippy–not all natural) with a heaping cup of butterscotch chips. This takes time, as the chipits have a stabilizer in them that makes them finicky to melt.

Once melted, mix with 4 cups of crushed Rice Crispies (or another kind of crispy cereal that crushes easily)

Pour into a 8 inch x 8 inch baking pan

Melt a heaping cup of semi-sweet chocolate chips and spread evenly on top of peanut butterscotch mixture and refrigerate.

After cooling completely, take it out of the fridge and allow to come up to close to room temperature and cut into squares (this will prevent the chocolate from shattering into jagged pieces).

Chocolate Chip Muffins

Ingredients

1-3/4 c all purpose flour
2 t baking powder
1/2 t baking soda
2 T best quality unsweetened cocoa
1 egg
3/4 c semi-sweet chocolate chips (plus more for sprinkling later)
1 c milk
1/3 c + 2 t vegetable oil
3/4 c sugar
1 t vanilla extract

Method

Preheat oven to 400degrees and fill muffin tin with paper cups.
Measure the dry ingredients into a large bowl. Pour all the liquid ingredients into a measuring cup. Mix both together, remembering that a lumpy batter makes teh best muffins. Spoon into waiting cups. Sprinkle more chocolate chips on top, then cook for 20 minutes until muffins are dark, risen and springy.

Chocolate Chip Muffins

Easy Chocolate Ice Cream

Ingredients: 100 g - bittersweet or semisweet chocolate, chopped 150 ml - milk, whole or low-fat 150 ml - Baileys liquor 1.5 - medium-sized ripe banana, peeled*, and cut into chunks 1 tbsp (15 ml) - dark rum

Method

1. In a small bowl set over a pan of simmering water (or in the microwave), melt the chocolate with the milk.
2. Blend the melted chocolate, the Baileys, the banana, and rum until smooth.
3. Pour into a plastic or metal container, cover, and freeze for at least 4 hours.