CHOCOLATE CREAM BONBONS
My grandmother gave me this tasty recipe when I was a girl. Some of my fondest childhood memories are of her huge kitchen and all the delicious treats she made. -Joan Lewis, Reno, Nevada
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 6 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine confectioners' sugar, pecans, milk and butter. Roll into 1-in. balls. Place on waxed paper-lined baking sheets. Cover and refrigerate overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. (If balls are too soft to dip, freezer until firm, 3-5 minutes.)
Nutrition Facts : Calories 84 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 11mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE AND PISTACHIO WHIRLIGIG BUNS
This recipe was brought to The Times in 2003 by Nigella Lawson, the British cookbook author and culinary celebrity, as part of an article encouraging readers to bake with yeast - an act all too often unnecessarily fraught with anxiety. The payoff for tackling one's fear, she argued, is big. Enter these pillowy, butter-rich buns dotted with semisweet chocolate and pistachios. They are not difficult - if you can follow directions, you can make them (really!) - and they are insanely delicious. You can also fill them with marmalade, or with honey and chopped walnuts.
Provided by Nigella Lawson
Categories breakfast, brunch, breads, dessert, side dish
Time 1h35m
Yield 20 buns
Number Of Ingredients 13
Steps:
- In a small saucepan, combine 8 tablespoons butter and the milk, and place over low heat until lukewarm, stirring to melt the butter. Remove from heat and allow to cool slightly.
- In a large bowl, combine 5 cups flour, sugar, salt and yeast. In a medium bowl, beat eggs lightly, and then whisk in milk mixture.
- Using a mixer with a dough hook, or by hand, stir liquid ingredients into dry ingredients. Knead dough for 7-8 minutes until smooth and springy, adding more flour by the tablespoon if necessary to form a soft, slightly sticky dough. Form into a ball, and place in an oiled bowl. Cover with plastic wrap, and let rise in a warm place until double in size, about 30 minutes.
- Line bottom of a 13-by-10-inch baking pan with parchment paper.
- Punch down the dough. On a lightly floured surface, roll out dough to a rectangle about 22 by 12 inches.
- To make filling, dollop the remaining 8 tablespoons softened butter over the dough and spread into an even layer. Sprinkle the sugar evenly over the butter. Chop pistachios until splintery, and sprinkle evenly over dough. Top with chocolate chips, pressing the chocolate and nuts gently into the dough. Starting from longest side, carefully roll up dough so it looks like a long sausage. Cut dough into 20 slices, each 1-inch thick, and arrange with a cut side up in pan.
- Position a rack in the center of the oven and preheat oven to 400 degrees. Brush buns with beaten egg, and let them sit in a warm place until puffed up and spongy to the touch, about 15 minutes. Bake until buns are risen and golden brown, 25 to 30 minutes. Let cool in the pan at least 30 minutes, then cut and serve warm.
Nutrition Facts : @context http, Calories 547, UnsaturatedFat 26 grams, Carbohydrate 47 grams, Fat 38 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 168 milligrams, Sugar 20 grams, TransFat 1 gram
DATE BON-BONS WITH PISTACHIO PASTE
These delicate date bonbons hold a sophisticated little secret: there's a homemade pistachio paste inside. Box them up along with an assortment of other treats and give the classiest gift of the holiday season.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 30m
Yield Makes 16
Number Of Ingredients 8
Steps:
- Pulse pistachios, sugar, salt, and orange-flower water together in a food processor until a fine paste forms. If necessary, add oil, 1/2 teaspoon at a time, to achieve a peanut-butter-like texture; you should have about 1/4 cup.
- Fill each hollow in dates (from removing pits) with 1/2 teaspoon pistachio paste; stick a piece of orange peel into paste. Dip one end in chocolate. Place on a parchment-lined baking sheet and let stand until set, about 15 minutes. Store in an airtight container at room temperature up to 1 month.
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