CHOCOLATE CRINKLE COOKIES
These soft and crackly cookies are a staple in Italian bakeries. The espresso powder is there to complement and elevate the chocolate--it's subtle but totally worth it. For a variation, try spiking these with 1/4 teaspoon almond extract.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield about 30 cookies
Number Of Ingredients 11
Steps:
- Whisk together the flour, cocoa powder, espresso powder, baking powder, salt and baking soda in a small bowl.
- Melt the chocolate and butter in a medium microwave-safe bowl in the microwave in 1-minute increments, stirring in between, until smooth. Let cool slightly.
- Beat the brown sugar and eggs with an electric mixer on medium-high speed in a large bowl until thick, about 2 minutes. Scrape the chocolate mixture into the egg mixture and beat until incorporated. Add the flour mixture and beat until just combined. Refrigerate the dough until firm, at least 2 hours and up to overnight.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Put the confectioners' sugar in a small bowl. Scoop out tablespoonfuls of the dough and roll them into balls. Refrigerate half the dough balls. Toss the remaining balls in the sugar, coating them very generously (you shouldn't see any dough peeking through). Arrange the balls about 1 inch apart on the prepared baking sheets.
- Bake until the cookies spread, the tops are dull in color and cracked and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining dough balls. The cookies can be stored in an airtight container at room temperature for up to 3 days.
BLACKOUT CAKE WITH CHOCOLATE CRUNCH
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Butter two 8-by-2-inch-round cake pans and dust with flour, tapping out the excess. Combine the chocolate, milk and 1/2 cup water in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth, then let cool. Meanwhile, sift the flour, cocoa powder, baking powder, baking soda and salt into a large bowl; set aside.
- Beat the butter in a large bowl with a mixer on medium speed until creamy, about 4 minutes. Add the vegetable oil, brown sugar, granulated sugar and vanilla; beat until fluffy, about 4 more minutes. Add the eggs, one at a time, beating until incorporated. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the melted chocolate mixture; beat until just incorporated.
- Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted into the centers comes out clean, 45 to 50 minutes. Let cool 20 minutes in the pans, then run a knife around the edges and invert onto a rack to cool completely.
- Reheat the oven to 350 degrees F. Line a rimmed baking sheet with foil. Using a long serrated knife, cut each cake in half crosswise to make 4 layers. Crumble one of the layers into small pieces on the baking sheet. Bake until dry, about 20 minutes; let cool completely. Cover with parchment paper and crush with the bottom of a saucepan to make coarse crumbs; set aside.
- Make the frosting: Combine the chocolate, corn syrup and 1/2 cup hot water in a large heatproof bowl set over a pot of simmering water; stir until melted, about 5 minutes. Remove the bowl from the pot and let cool 10 minutes. Transfer to a stand mixer fitted with the whisk attachment and start beating on high speed; beat in the vanilla, then the butter, 1 tablespoon at a time, until fluffy. Gradually add the confectioners' sugar and beat until creamy. Refrigerate, stirring occasionally, until thick enough to spread, about 10 minutes. (If the frosting is too thick, microwave in 10-second intervals for up to 30 seconds to soften.)
- Put one cake layer on a platter; spread 1 heaping cup frosting on top. Add another cake layer, more frosting and the last cake layer. Cover the top and sides with the remaining frosting. Press the reserved cake crumbs all over the cake.
CHOCOLATE CRUNCH (COOKING LIGHT)
This granola is satisfying on it's own or sprinkled over yogurt, fresh fruit, or ice cream. Store in an airtight container for up to one week, or freeze for up to one month.
Provided by Wabashriver1
Categories Breakfast
Time 40m
Yield 8 cups, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 3oo degrees.
- Cover a jelly roll pan with parchment paper. Coat parchment paper with cooking spray.
- Combine oats, rice cereal, brown sugar, chopped pecans, salt and ground cinnamon in a large bowl.
- Combine honey and canola oil in a small saucepan over low heat; cook 2 minutes or until warm. Remove from heat. Add vanilla and chocolate; stir with a whisk until smooth. Pour chocolate mixture over oat mixture. Lightly coat hands with cooking spray. Gently mix chocolate mixture and oat mixture until combined. Spread oat mixture onto prepared jelly-roll pan. Bake at 300 degrees for 20 minutes, stirring after 10 minutes. Cool completely on pan; stir in cranberries.
Nutrition Facts : Calories 195.8, Fat 5.4, SaturatedFat 0.6, Sodium 88.8, Carbohydrate 32.8, Fiber 3.5, Sugar 11.4, Protein 5.3
CHOCAHOLICS DELIGHT
A rich gooey delight. Enjoy!
Provided by Jason Bradford
Categories Desserts Candy Recipes Nut Candy Recipes
Time 8h
Yield 12
Number Of Ingredients 7
Steps:
- In a double boiler over simmering water, melt nougat bars. Stir in melted butter.
- Butter a deep 9 inch dish and coat with crushed biscuits. Combine remaining crushed biscuits with chopped cookie bars.
- Stir the eggs into the melted nougat bar mixture. Remove from heat and stir in biscuit mixture, raisins and hazelnuts. Pour into prepared dish. Chill 8 hours or overnight in refrigerator. Turn out onto a serving platter and cut to serve. Keep chilled.
Nutrition Facts : Calories 524.4 calories, Carbohydrate 62.3 g, Cholesterol 55.8 mg, Fat 28.4 g, Fiber 2.3 g, Protein 6.4 g, SaturatedFat 15.2 g, Sodium 441.9 mg, Sugar 40.1 g
CHOCOLATE CRUNCH
Indulge in these chocolate crunch squares whenever you need a sweet treat. They're lovely with a cup of tea or coffee
Provided by Jess Whitehead
Categories Afternoon tea
Time 45m
Yield Makes 8-10
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin and line with baking parchment. Stir the melted butter and vanilla together in a bowl. Mix the caster sugar, flour and cocoa together in another bowl.
- Pour the bowl of wet ingredients into the dry and beat together, then add the egg and beat again until combined. Press into the prepared tin. Brush the top with water and sprinkle over the granulated sugar.
- Bake for 30-35 mins. Leave to cool slightly in the tin for 5 mins before slicing into squares and transferring to a wire rack to cool completely.
Nutrition Facts : Calories 311 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
CHOCOLATE CRUNCH COOKIES
This is from the Fall edition of Food and Drink, the wonderful free magazine we get at the LCBO in Ontario. I made these on the weekend as we had a bunch of people here to reroof our house and they were a big hit.
Provided by Jan in Lanark
Categories Drop Cookies
Time 25m
Yield 30-35 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Mix butter, sugars, eggs and vanilla together in a large bowl until well blended. I just did this with a wooden spoon rather than a mixer.
- Blend flour, baking powder, baking soda and salt together and add to the bowl, then oats, Rice Krispies, chocolate chips and pecans. Stir well.
- Drop batter on parchment covered baking sheets in mounds of about 3 T., 3 inches apart, and flatten well with your hand.
- Bake for about 10 minutes until pale gold and let rest on sheets for a few minutes before removing to a cooling rack.
Nutrition Facts : Calories 271, Fat 14.2, SaturatedFat 7.7, Cholesterol 38.5, Sodium 223.5, Carbohydrate 34.3, Fiber 2, Sugar 18.6, Protein 3.8
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