Frankly there are too many things to catch up on the blog for me to think clearly. And when I cant' think clearly, I think about chocolate. Here are my faves that I'm currently thinking about.
Oreo Truffles:
1 pkge reduced fat Oreos (yes reduced fat; might as well reduce somewhere)
1 pkge 1/3 less fat cream cheese (8 oz)
Almond Bark to use as melting chocolate
Smash the oreos to fine crumbs. (I double bag in a ziploc while hitting it with a jar). Squeeze the cream cheese into the crumbs by hand til the mixture is for sure one big yummy mass. Roll into 1 in. balls and place on a a foil covered cookie sheet. Refrigerate for 3 hours or freeze for 1 hour.
Melt chocolate 40 seconds at a time in microwave.
Plop little balls in the chocolate and set them on foil. Eat all the ugly ones; you just can't give those ones away! How absurd?!
Rolo Cookies:
1 recipe of your fave chocolate chip cookie dough, minus the chocolate chips
1 large pkge of Rolos
Place a 1 in. or so glob of dough on a cookie sheet. Press a Rolo on top of it. And place another glob of dough on top of that and make sure the Rolo is sealed in shut. Fill up the cookie sheet with these mounds. Bake at 375 for 8-11 minutes. yummy!
Magical melt-in-your-mouth Chocolate Mousse:
1 envelope unflavored gelatin
2 Tb cold water
1/4 c boiling water
1 c sugar
1/2 c cocoa
2 c cold whipping cream
2 tsp vanilla extract
In a small bowl sprinkle gelatin over cold water. Let sit 2 min to soften. Add boiling water & stir until gelatin dissolves and mixture is clear. Set aside to cool. In large mixing bowl, mix sugar and cocoa. Add whipping cream and vanilla. Beat on med speed, scraping bottom of bowl occasionally, until stiff peaks form. Pour gelatin mixture into sugar mixture; beat until blended well. Spoon into dessert dishes. Refrigerate for at least 30 min. Add Spray whipped cream, nuts, or toffee bits as desired before serving.
Greta’s Pecan Roca:
1c butter 1c margarine
2 c sugar 1/4 tsp salt
2 king-sized Hershey bars chopped
2 c chopped Pecans
In a non-stick pot, melt butter, margarine, sugar & salt on medium heat. No need to stir (it will separate your sugar from your butter). Heat until 300 or until you reach desired amber color of toffee. Remove from heat and immediately pour into a jelly roll pan. Sprinkle pre-chopped chocolate over the top and spread evenly and smoothly. Sprinkle pecans on top and press in slightly with hands. Let cool 1 hour in fridge or over night on counter. Break into pieces by lifting a butter knife underneath.
Dang Good Chocolate Cake that I always make!:
1 pkge PLAIN Devil’s Food Cake mix (NO pudding in mix)
1 pkge 3.9 oz
instant chocolate pudding mix
4 lrg eggs
1 c sour cream
1/2 c warm water
1/2 c canola oil
1 1/2 c semi-sweet choc chips
Heat oven to 350. Place all the ingredients but the choc chips in a mixing bowl. Beat on low speed 1 min. Stop scrape down bowl, beat on med 2 min more. Add choc chips and blend til spread in. Grease and flour bundt pan. Bake for 42-50 min. Test by slightly pressing fingers on top of cake, if it springs back, it’s done. Let it cool 10 minutes before getting it out. This cake don't need no frosting! Just cold milk!!
That's it. Perhaps now I can move my brain onto other things. And now we all have a certain place to find these recipes!
