CHOCOLATE LEAF COOKIES
Leaf peepers take note: As pretty as they are, real leaves don't hold a candle to our beautiful (and scrumptious!) Chocolate Leaf Cookies!
Provided by My Food and Family
Categories Recipes
Time 1h27m
Yield 52 servings, 1 cookie each
Number Of Ingredients 9
Steps:
- Mix flour, baking soda and 1-1/2 cups sugar until blended. Microwave butter and 3 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add cream cheese; mix well. Gradually beat in flour mixture until blended. Refrigerate 30 min.
- Meanwhile, melt remaining chocolate as directed on package. Beat corn syrup, water and remaining sugar in medium bowl until blended. Add chocolate; mix well. Spoon into resealable plastic bag; seal bag.
- Heat oven to 375ºF. Roll dough to 1/8-inch thickness on lightly floured surface. Use 3-inch cookie cutter to cut dough into leaf shapes, re-rolling scraps as necessary. Place, 2 inches apart, on parchment-covered baking sheets.
- Bake 12 min. or until edges are lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely.
- Cut small piece off one bottom corner of icing bag; use to pipe icing onto cookies, then gently shake cookies to form even layer of icing. Sprinkle with nonpareils. Let stand until firm.
Nutrition Facts : Calories 100, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 45 mg, Carbohydrate 16 g, Fiber 0 g, Sugar 10 g, Protein 1 g
EASY ICE CUBE CHOCOLATE CUPS RECIPE BY TASTY
Here's what you need: water, cream cheese, peanut butter, whole milk, vanilla extract, powdered sugar, kosher salt, whipped cream, chocolate sandwich cookies, pudding mix, whole milk, milk chocolate, white chocolate, dark chocolate, chopped nuts, mini peanut butter cups, raspberries, fresh mint leaf, popsicle sticks
Provided by Betsy Carter
Categories Desserts
Yield 12 cups
Number Of Ingredients 19
Steps:
- Please be aware, you have to place the ice cube right in the chocolate as soon as you're able to remove it from its slot otherwise it will start to melt and the chocolate will not adhere.
- Fill a 12-cup muffin tin with water.
- Place a popsicle stick into each muffin cup.
- Freeze until solid.
- In a medium bowl, whisk together the cream cheese, peanut butter, 1½ teaspoons milk, ¼ teaspoon vanilla, ¼ cup powdered sugar, and salt until smooth.
- Fold in ¼ cup (60 ML) of whipped cream with spatula. Set aside.
- Separate the cream from 12 chocolate sandwich cookies into a separate medium bowl.
- Add the remaining 2 tablespoons powdered sugar, remaining 2 teaspoons milk, and remaining ¼ teaspoon vanilla to the bowl with the cream filling. Whisk until well-combined.
- Fold in the remaining cup of whipped cream with a spatula. Set aside.
- Transfer the cookies to a zip-top bag and break into crumbs with a rolling pin. Set aside.
- In a small bowl, combine the chocolate pudding mix and cold milk. Whisk for 2 minutes, then let sit for 3 minutes, until the pudding thickens.
- Remove the muffin tin from the freezer. Give the ice a minute to melt down just enough to remove each ice mold from the muffin cups.
- Dip 4 of the ice discs into the melted milk chocolate, making sure not to fully submerge the ice disc. Set the chocolate-dipped ice discs onto a parchment-lined baking sheet or plate. Dip 4 of the ice discs in the melted white chocolate, and the remaining 4 discs in the melted dark chocolate.
- Once the chocolate has set, give the ice discs a minute to melt down slightly. Wiggle the ice disc out of the chocolate to reveal hollow chocolate cups.
- Pipe the peanut butter mousse into the milk chocolate cups. Top with chopped nuts and a mini peanut butter cup.
- Sprinkle chocolate sandwich cookie crumbs on the bottom of the white chocolate cups. Pipe the cookie cream filling on top of the crumbs. Garnish with more cookie crumbs and half of a chocolate sandwich cookie.
- Pipe the chocolate pudding mixture into the dark chocolate cups. Top each one with 3 raspberries and fresh mint leaves.
- Enjoy!
Nutrition Facts : Calories 605 calories, Carbohydrate 65 grams, Fat 38 grams, Fiber 4 grams, Protein 9 grams, Sugar 54 grams
CLASSIC CHOCOLATE CUPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h35m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Add the milk chocolate and chocolate chips to a double boiler and heat, stirring, until melted and glossy, 6 to 8 minutes. Pour the melted chocolate into a pitcher, then pour into 24 paper candy cups, filling them about two-thirds full. Leave to set slightly, about 5 minutes.
- Top 6 of the cups with a single chocolate-covered espresso bean pressed into the center. Top 6 with sprinkles and 6 with chopped toffee bars. Top the remaining 6 with a piece of Sugared Orange Peel. Leave to set fully, about 3 hours.
- Remove the orange peels carefully, avoiding the pith, then cut the peels into 1/4-inch-wide strips.
- Add the peels and 1 cup cold water to a pan, bring to a boil and cook for 7 minutes. Drain and set aside.
- Add 1 cup sugar and 1 cup water to a pan. Heat, stirring, until the sugar is dissolved and the syrup is boiling. Add the peels, reduce to a simmer and cook, swirling the pan from time to time, for 20 minutes. Drain and set the peels aside to cool on a rack for 10 minutes.
- Add the remaining 1 cup sugar to a baking sheet. Add the peels and roll in the sugar to coat. Place on a baking sheet lined with parchment paper to set, about 30 minutes.
CHOCOLATE LEAF CUPS
Make and share this Chocolate Leaf Cups recipe from Food.com.
Provided by Michelle_My_Belle
Categories Dessert
Time 45m
Yield 4 cups
Number Of Ingredients 2
Steps:
- *tip, warm chocolate in batches so its always warm enough to spread. spread the chocolate on the outside of the leaves to get the imprint of the ribs.
- Line a cookie sheet with wax paper and place cabbage leaves on it.
- arrange 3 ounces of chocolate peices in the outter rim of a microwavable cereal bowl, leaving the center free.
- heat on medium for 2-5 minutes or until chocolate is just soft enough to spread (stir after 2 minutes, then check for ever 30 seconds after).
- take a small spoon or rubber spatula and spread chocolate as evely as you can on the outside of the cabbage leaf (be careful not to leave holes or spread too thinly).
- repete untill all leaves are covered.
- place leaves in freezer on sheet for 15-30 minutes until completly set.
- after chocolate is completly frozen and set, carefully pull off the cabbage leaves and return chocolate to a closed tontainer for storeage in the fridge.
- *tip, if you cant remove cabbage, allow to sit for 1 mintes to soften after removing from freezer before trying again.
Nutrition Facts : Calories 431.6, Fat 44.5, SaturatedFat 27.5, Sodium 24.6, Carbohydrate 26.7, Fiber 14.7, Sugar 1.6, Protein 11.3
CHOCOLATE DESSERT CUPS
Says Ellen Govertsen of Wheaton, Illinois, "This elegant party dessert is tailor-made for Christmas. Making the chocolate cups is a bit time-consuming - but they look so pretty, they're worth the effort."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a microwave or saucepan, melt the chocolate chips and shortening. brush evenly on the inside of eight paper or foil muffin cup liners. Chill until hardened, about 25 minutes. Remove liners. Fill chocolate cups with ice cream. Garnish with candy canes.
Nutrition Facts : Calories 254 calories, Fat 15g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 52mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE NUT BUTTER CUPS
Filled with hazelnut, pistachio or peanut butter, these lovely little bites are a perfect after-dinner treat to share with coffee
Provided by Miriam Nice
Categories Treat
Time 1h15m
Yield Makes about 24
Number Of Ingredients 10
Steps:
- Tip half the chocolate into a bowl set over a pan of simmering water. Once melted, remove from the heat and stir in the rest of the chocolate. Put the petit four cases into the holes of the mini muffin tins. Put 1 tsp of the melted chocolate in each one, then pick up a petit four case in your hand and swirl it gently to get the chocolate to coat the sides. Repeat with all the cases, leaving about a third of the chocolate in the bowl. Pop the tins in the fridge to firm up while you make the fillings.
- Put the butter in a large bowl with the icing sugar. Beat well with electric beaters or a wooden spoon until light and creamy. Divide the mixture into three bowls, then stir the peanut butter into one, hazelnut butter into the second and pistachio butter into the third (if using). Transfer the fillings to three piping bags.
- Take the chocolate cups out of the fridge and fill with the nut mixtures. If your reserved chocolate has hardened, melt again as before. Once melted, carefully spoon it over the top of each cup to seal in the nut butters.
- Top each cup with with a whole nut (or a nut coated in gold leaf, a pinch of coarse sea salt - or any combination). Chill for at least 2 hrs. Will keep in the fridge for 1 week (see tip).
Nutrition Facts : Calories 399 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 27 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
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