Milk Chocolate Pine Cones Recipes

Steps:

• Pour chocolate into 8 cavities of a chocolate-pinecone mold (available at www.onestopcandle.com), filling just to the top. Refrigerate until completely set, about 45 minutes. Remove from mold by turning out (chocolates should fall out easily). Spread about 1/8 teaspoon of remaining milk chocolate onto 1 pinecone half, and sandwich with another half. Repeat with remaining pinecone halves. Refrigerate until set, about 15 minutes.

Steps:

• Make the muddy buddy cereal: In a medium glass bowl, microwave the chocolate chips, peanut butter, and butter for 1 minute. Whisk well, then microwave for about 30 seconds longer, or until the mixture is smooth. Stir in the vanilla.
• Add the cereal to a large bowl and pour the melted chocolate over. Stir until evenly coated. Transfer the cereal to a 2-gallon resealable bag, along with the powdered sugar. Seal the bag, then shake until the cereal is well coated.
• Spread the cereal on wax paper and let cool completely, then transfer to an airtight container until ready to use. The muddy buddies will keep for up to 1 month.
• Make the pinecones: In a medium bowl, mix together the peanut butter, chocolate-hazelnut spread, butter, and powdered sugar until smooth and moldable.
• Working 1 at a time, take a pretzel rod half and mold some of the peanut butter mixture around it, forming a cone shape. Insert pieces of the muddy buddy cereal into the cone, starting from the bottom and working up and around the rod to make the pinecone shape. Break the cereal into smaller pieces as you near the top.
• Dust the pine cones with more powdered sugar.
• Enjoy!

Steps:

• For the Cake:.
• Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet.
• In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla. Add the egg mixture to the flour mixture, mixing until just combined.
• In a saucepan over medium-high heat, melt the butter and stir in the cocoa powder, and hot water. Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended.
• Pour the batter into the prepared pan. Bake for 25 minutes, or until a tester inserted into the center comes out clean. Cool completely.
• For the Frosting:.
• In a large heavy-bottomed saucepan over medium heat, melt the butter. Add the peanut butter and mix until smooth. Remove from the heat. In a separate large bowl, whisk together the milk, and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition.
• This frosting is best to spread when warm, so you may need to reheat it when constructing your pinecones.
• Assembly:.
• With an oval cookie cutter, cut ten ovals from the cake (you can also cut ovals freehand with a paring knife). Once you have your ovals, trim each one to resemble a pinecone: create a pointed tip on one end and a rounded base on the other. Then, shave off corners and top with the knife so that each cake further takes on a pinecone shape.
• Frost one cake at a time, arranging sliced almonds in the frosting to look like the scales of a pinecone. Start at the base and set the almond slices, pointy end out, in a spiral pattern. Continue adding almond slivers until the entire surface is covered. Repeat until all cakes are frosted and decorated.
• To create "snow-covered" pinecones, dust the cakes with powdered sugar and serve.

Steps:

• RED BERRY JELLY: combine both amounts of sugar & pectin in a bowl.
• Heat the fruit & both amounts of water in a saucepan over medium heat; when the fruit has thawed, add the sugar/pectin & mix well.
• Bring to a boil & simmer for 10 minutes; remove from heat & leave to cool.
• Pour into tall glasses & refrigerate.
• CUSTARD: Bring milk & half the sugar to a boil in a saucepan.
• Whip the egg yolks with the rest of the sugar in a bowl.
• Whisk half the hot milk into the egg mixture; when fully incorporated, whisk in the rest.
• Return the mixture to the saucepan, stirring over medium heat until it thickens slightly or a thermometer indicates 185F (85C).
• Remove from heat; if necessary, use a hand mixer to smooth the custard.
• Pour the hot custard into a bowl, add the chocolate, stirring to mix & cool to room temperature.
• In another bowl, whip the cream until soft peaks form; fold the chocolate mixture into the whipped cream, using a spatula.
• Spoon the custard into each glass over the berry layer & return to the fridge.
• CRUMBLE: Toast the pine nuts on a baking sheet in a 300F (150C) oven until golden, about 5 minutes; let cool & coarsely chop.
• Combine pine nuts, flour & sugar in a bowl, using an electric mixer; add the butter & continue mixing until texture is crumbly.
• Refrigerate until chilled; spread the mixture on a baking sheet & bake at 325F (160C) for 15 minutes.
• Sprinkle over the bavarian cream layer before serving.

Steps:

• Divide almond paste into 12 equal portions. Form each into a cone shape, about 1 1/2 inches tall and 1 inch in diameter.
• Beginning at the base, insert the pointed end of the sliced almonds into the paste to resemble a pine cone.
• Melt chocolate and shortening in a microwave-safe mixing bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Add more shortening if needed to achieve a somewhat runny consistency that will easily coat a surface.
• Insert a toothpick into the bottom of each cone. Holding the pine cone over the bowl, spoon melted chocolate over each pine cone. Use another toothpick to spread the chocolate so that the pine cone is completely covered.
• Place on a wire rack over wax paper; let stand until firm, about 2 hours. Using a sifter, dust each pine cone with powdered sugar to resemble snow. Use immediately or store in an airtight container at room temperature for several weeks.

Steps:

• Divide almond paste into six equal portions. Form each into a cone shape, about 1-1/2 in. tall and 1 in. in diameter. Beginning at the base, insert pointed end of almonds into paste to resemble a pinecone., In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Insert a toothpick into bottom of each cone. Holding over bowl, spoon melted chocolate over almonds (if needed, use another toothpick to spread the chocolate to completely cover almonds). Place on a wire rack over waxed paper; let stand until firm.