Chocolate Pillows Recipes

Steps:

• Preheat oven to 350 degrees.
• In a bowl combine cookie mix, oil, water, egg and pecans until dough is soft.
• Drop dough by a rounded tablespoons or a little less ( these are best on the small side so you can get a taste of marshmallow with every bite!) on an ungreased cookie sheet 2" apart. Slightly flatten tops.
• Bake 7-9 minutes; take from oven and quickly press cut side of marshmallow half lightly on top of cookie.
• Bake 1-3 minutes longer or until marshmallow just begins to soften. You can flatten the marshmallow a little if you want.
• Cool 2 minutes on cookie sheet, remove to cooling racks. Let cool completely about 20 minutes.
• Meanwhile in a small saucepan or double boiler, melt chocolate chips over low heat stirring frequently until smooth. Remove from heat and add cream, butter and vanilla; blend well. Beat in powdered sugar until smooth.
• Spread frosting over cooled cookies in a swirling motion covering marshmallow. Let frosting set and enjoy!

Steps:

• Thaw pastry sheets at room temperature 30 minutes.
• Unfold 1 pastry sheet on a lightly floured surface. Roll into approximately 16" square. Mix egg yolks and water. Brush pastry lightly with egg mixture. Cut pastry sheet into sixteen 4"x4" squares. Place 1 teaspoon chocolate and 1 heaping tbls. raspberries in center of each square. Fold over one corner diagonally to form a triangle and press firmly on both edges to seal. Press down along sealed edges with tines of a fork, and prick once in center. Repeat with remaining pastry sheet, chocolate and raspberries. Brush all with remaining egg mixture.
• Place filled pastries among 3 large ungreased or parchment-lined baking sheets. Freeze until firm, about 15 minute Preheat oven to 375°F
• Bake for 15 minutes or until puffed and golden. Serve warm, sprinkled with confectioners' sugar.
• Makes 32 pastries.

Steps:

• For sauce, in a small saucepan heat port to boiling; reduce heat. Boil gently, uncovered, 3 to 4 minutes or until reduced to 1/3 cup. Add 1 tablespoon sugar; cook and stir 1 minute. Add cherries; cook 2 minutes more, stirring occasionally. Remove from the heat and whisk in butter; cover to keep warm.
• Meanwhile, heat oil in a 2-quart saucepan over medium heat until temperature reaches 350 degrees F. While oil heats, lightly brush edges of one wonton wrapper with some of the beaten egg. Place 1 piece of chocolate in center atop wonton wrapper. Place another wonton wrapper atop. Press edges to seal.
• Cook filled wontons, one at a time, in hot oil for 1 minute or until golden brown, turning frequently to brown evenly. Remove with a slotted spoon and drain on paper towels. Adjust heat as needed to maintain oil temperature. Cool wontons slightly. Sprinkle wontons evenly with sugar.
• Serve wontons with sauce and ice cream. Sprinkle ice cream with grated chocolate and serve with two spoons. Makes 2 servings.
• *TIP: If using zinfandel, increase sugar in sauce to 2 tablespoons.