VANILLA CHOCOLATE CRACKLE COOKIES
2 1/2 tsp good vanilla
1/2 cup butter or shortening
1 2/3 cup brown sugar (packed)
2 large eggs
2/3 cup chopped pecans
2 squares melted chocolate (bitter-sweet)
2 cups flour
2 tsp baking powder
1/3 cup milk
Preheat oven to 350 degrees.
Beat vanilla, butter, and brown sugar together until light and fluffy. Beat in eggs, one at a time. Stir in melted chocolate. Sift together flour, salt, and baking powder. Add to creamed mixture slowly with the milk. Stir in pecans. Chill the dough 2-3 hours. Shape into small balls. Roll in confectioners sugar and place on greased baking sheet. Bake 20 minutes. The cookies will be soft and the texture will be similar to cake.
CHOCOLATE NUT BALLS
1 6 ounce can evaporated milk
6 ounces chocolate bits
2 1/2 cups vanilla wafers (crushed)
1/2 cup confectioners sugar
1 1/4 cup chopped nuts
1/3 cup brandy (optional)
In heavy pan, heat milk and chocolate bits over medium heat. Stir the mixture until the chocolate is melted. Remove from heat, add rest of the ingredients and mix well. Let stand for 30 minutes. Then shape into balls and cover in nuts, confectioners sugar, or sprinkles. Chill
NANAMIA BARS
1/2 cup butter (soften)
1/4 cup sugar
4 tbsp cocoa powder
1 large egg
2 cups graham cracker crumbs
1/2 cup nuts (chopped)
1 cup coconut flakes
3 tbsp milk
2 tbsp dry vanilla pudding mix (not instant)
2 cups confectioners sugar
6 ounces semi-sweet chocolate
1 tbsp butter
First layer:
Mix together in bowl over hot water the butter, sugar, cocoa and egg. When it looks like custard remove from heat and stir in the graham cracker crumbs, nuts, and coconut. Press mixture into 9x13 baking pan.
Second layer:
Mix the milk with the vanilla pudding and confectioners sugar. Spread over the coconut mixture and let sit for 15 minutes. Meanwhile melt the chocolate and butter together over hot water.Spread over cookie mixture and refrigerate for a couple of hours until set. Cut into bars.
PEANUT BUTTER BALLS
1 stick of butter
2 cups peanut butter (I use creamy)
3 cups rice cereal
3 1/2 cups confectioners sugar
1/2 bar paraffin wax
10 ounces milk chocolate
6 ounces semi-sweet chocolate
Mix butter,peanut butter,cereal, and confectioner sugar. Melt the paraffin wax, milk chocolate,and semi-sweet chocolate in double boiler. Roll the peanut butter mixture into small balls and dip in chocolate mixture. Place on wire rack until set.
2 1/2 tsp good vanilla
1/2 cup butter or shortening
1 2/3 cup brown sugar (packed)
2 large eggs
2/3 cup chopped pecans
2 squares melted chocolate (bitter-sweet)
2 cups flour
2 tsp baking powder
1/3 cup milk
Preheat oven to 350 degrees.
Beat vanilla, butter, and brown sugar together until light and fluffy. Beat in eggs, one at a time. Stir in melted chocolate. Sift together flour, salt, and baking powder. Add to creamed mixture slowly with the milk. Stir in pecans. Chill the dough 2-3 hours. Shape into small balls. Roll in confectioners sugar and place on greased baking sheet. Bake 20 minutes. The cookies will be soft and the texture will be similar to cake.
CHOCOLATE NUT BALLS
1 6 ounce can evaporated milk
6 ounces chocolate bits
2 1/2 cups vanilla wafers (crushed)
1/2 cup confectioners sugar
1 1/4 cup chopped nuts
1/3 cup brandy (optional)
In heavy pan, heat milk and chocolate bits over medium heat. Stir the mixture until the chocolate is melted. Remove from heat, add rest of the ingredients and mix well. Let stand for 30 minutes. Then shape into balls and cover in nuts, confectioners sugar, or sprinkles. Chill
NANAMIA BARS
1/2 cup butter (soften)
1/4 cup sugar
4 tbsp cocoa powder
1 large egg
2 cups graham cracker crumbs
1/2 cup nuts (chopped)
1 cup coconut flakes
3 tbsp milk
2 tbsp dry vanilla pudding mix (not instant)
2 cups confectioners sugar
6 ounces semi-sweet chocolate
1 tbsp butter
First layer:
Mix together in bowl over hot water the butter, sugar, cocoa and egg. When it looks like custard remove from heat and stir in the graham cracker crumbs, nuts, and coconut. Press mixture into 9x13 baking pan.
Second layer:
Mix the milk with the vanilla pudding and confectioners sugar. Spread over the coconut mixture and let sit for 15 minutes. Meanwhile melt the chocolate and butter together over hot water.Spread over cookie mixture and refrigerate for a couple of hours until set. Cut into bars.
PEANUT BUTTER BALLS
1 stick of butter
2 cups peanut butter (I use creamy)
3 cups rice cereal
3 1/2 cups confectioners sugar
1/2 bar paraffin wax
10 ounces milk chocolate
6 ounces semi-sweet chocolate
Mix butter,peanut butter,cereal, and confectioner sugar. Melt the paraffin wax, milk chocolate,and semi-sweet chocolate in double boiler. Roll the peanut butter mixture into small balls and dip in chocolate mixture. Place on wire rack until set.
Deanna not only loves to make chocolate desserts but loves to share her cooking and recipes with everyone. If you want more chocolate dessert recipes and a very special chocolate cake recipe visit her website at http://deannamartin.us/?page_id=30 From here you can get different recipes for all occasions not just chocolate or desserts. If you want to turn your passion for chocolate into something more check out her website at http://deannamartin.us/?page_id=24 Enjoy
Article Source: http://ezinearticles.com/?expert=Deanna_May_Martin
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