chocolate

Dutch Chocolate Profiteroles

What’s Cooking in Gail’s Kitchen?  Dutch Chocolate Profiteroles!  These yummy tender confections have a chocolate filling that will satisfy any sweet tooth.  Once the shells are made, you can utilize a time-saving option.  Simply change the filling to Breyers Dutch Chocolate Ice Cream and sprinkle it with powdered sugar. Your friends will think you spent hours in the kitchen. 

DUTCH CHOCOLATE PROFITEROLES

Cream Puffs:

1/2 cup water

1/4 cup butter

1/2 cup all-purpose flour

2 whole eggs

Heat oven to 400°.  Heat water and butter to rolling boil in saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about I minute; remove from heat. Beat in eggs, all at once, continue beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake until puffed and golden, 35-40 minutes. Cool away from draft. Cut off tops; pull out any filaments of soft dough. Fill puffs with chilled cream filling. Replace tops; dust with powdered sugar. Refrigerate until serving time.  Yield: 6 cream puffs. 

Cream Filling:

1/3 cup granulated sugar

3 tablespoons cocoa powder

2 tablespoons cornstarch 

1/8 teaspoon salt

2 cups half-and-half

2 egg yolks, slightly beaten

2 tablespoons butter

2 teaspoons vanilla

Garnish:

1 tablespoon powdered sugar

1/4 c semi-sweet mini chocolate morsels 

Mix sugar, cocoa, cornstarch, and salt in 2-quart saucepan. Stir in half-and-half gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla; cool. 

Magic Treasure Cookies

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Magic Treasure Cookies! Anyone can justify having dessert whenever cookies are around. But that’s not the only reason we bake them. Sure, cookies satisfy that craving our sweet tooth demands, but they also provide an afternoon pick-me-up because of the dough made from scratch. We know what’s in them. No preservatives or artificial stuff, that’s for sure. Setting that aside, cookies smell ah-mazing fresh from the oven. They have this magical way of bringing families together, which often brings smiles and laughter. Who can argue with that?

MAGIC TREASURE COOKIES

Ingredients:

1 1/2 cups graham cracker crumbs

1/2 cup flour

2 teaspoons baking powder

14-ounce can sweetened condensed milk

1/2 cup butter, room temperature 

1 1/3 cups flaked coconut 

12-ounce package semi-sweet chocolate chips 

1 cup walnuts, chopped

Instructions:

Preheat oven to 375°. In a small bowl, mix graham cracker crumbs, flour, and baking powder. In a large mixer bowl, beat sweetened condensed milk and butter until smooth. Add graham cracker crumb mixture; mix well. Stir in flaked coconut, chocolate chips, and chopped walnuts. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 9-10 minutes, or until lightly browned. Enjoy!

Derby Pie

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Derby Pie! Chocolate, nuts, and bourbon…..oh my! Not everyone gets excited about desserts infused with a little bourbon. I find the hints of caramel slightly smoky with the crunch of nuts simply irresistible. For those who aren’t sure, the alcohol in the bourbon bakes off naturally, leaving behind a restaurant-worthy gourmet treat. Serve warm with a scoop of ice cream or a dollop of whipped cream. I’m told in the right circumstance, some cooks even garnish it with a sprig of fresh mint. Go Horse! 

DERBY PIE

Ingredients:

1/2 cup butter

1 cup sugar

3 eggs

3/4 cup white corn syrup

1/4 teaspoon sea salt

2 tablespoons flour

1 teaspoon vanilla extract

1 cup chocolate bits 

1/2 cup walnuts, chopped

2 tablespoons bourbon

10” unbaked pie shell

Instructions:

Preheat oven to 325°. Spray the pie plate with nonstick oil. Form the pie crust into the pie plate. Set aside. Cream butter while gradually adding the sugar. Mix well. Add eggs, white corn syrup, sea salt, flour, and vanilla extract. Stir until combined. Fold in chocolate bits, chopped walnuts, and bourbon. Pour into prepared pie crust. Bake 40-50 minutes, or until set. Garnish with whipped cream, if desired. Serve. 

Yellow & White Cake Mix Cookies

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Yellow & White Cake Mix Cookies! I never want to live in a world where there are no cookies. I’m one of those people who insist on tasting a freshly baked cookie, still warm from the oven. My kitchen, my rules. I also like the idea of choices. By taking a simple cake mix and ramping up the extra ingredients, I was able to offer my family plain, powdered sugar, and turbinado sugar cookies. Does that mean I needed three taste-tests? I’ll never tell. 

YELLOW & WHITE CAKE MIX COOKIES

Ingredients:

15-ounce box yellow cake mix

2 eggs

1/3 cup oil

1 cup white chocolate chips

1/2 cup macadamia nuts, chopped

Powdered sugar, for rolling

Turbinado sugar, for rolling

Instructions:

Preheat the oven to 350°. Combine the yellow cake mix, eggs, and oil together in a large bowl; stir. The batter will be thick. Fold in the white chocolate chips and chopped macadamia nuts. Use a cookie scoop to form the cookies. Place them two inches apart on a nonstick baking sheet. Bake 8-10 minutes until the cookies appear slightly brown on the edges. Allow them to cool slightly before rolling in powdered sugar or turbinado sugar. Cool on a wire rack. Repeat baking steps until all the cookie dough has been used. 

No-Bake Granola Cookies

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: No-Bake Granola Cookies! I’m learning something new everyday. Honestly, I had no idea granola came with a boost of coffee flavor. That makes sense because when I checked the ingredient list on the package, sure enough….coffee was actually there. I sampled a taste before making the cookies and realized this could be a match made in heaven, especially when paired with chocolate and peanut butter. A little more research revealed not only does iced coffee come in this popular combination, but also milkshakes and ice cream. Perhaps I need to explore these other foods that offer a mind-boggling caffeine jolt. Now we’re talking. 

NO-BAKE GRANOLA COOKIES

Ingredients:

1/2 cup peanut butter, creamy

1/2 cup Tupelo honey

1/4 cup brown sugar

2 cups coffee booster granola, slightly crushed in a mini chopper

1/4 cup quick oats

1/3 cup mini chocolate chips

Instructions:

In a microwave-safe bowl, combine creamy peanut butter, Tupelo honey, and brown sugar. Microwave on High setting for 30 seconds. Stir completely and microwave on High 60 seconds longer. Stir again and set aside. In a mixing bowl, combine coffee booster granola and quick oats. Pour warm peanut butter mixture over top. Mix well. Line a baking sheet with waxed paper. Place mini chocolate chips in a shallow dish. Using a cookie scoop, portion dough into rounded cookies. Firmly press mini chocolate chips into the top. Place each cookie, chocolate chip side up, onto the waxed paper. Repeat until all dough is formed into bite-sized cookies. Chill slightly to set. Store in a sealed container. 

Devil’s Food Cake Mix Brownies

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Devil’s Food Cake Mix Brownies! Most of us began a love affair with chocolate long before we were ever old enough to date. First there was the anticipation of climbing onto the kitchen counter to grab the coveted candy bar in a chubby little fist, out of sight from mother’s watchful eye. Then came the rich aroma of seduction as it was being unwrapped layer by layer. The lure of delicious expectation became a natural mood enhancer, which required quick-thinking. Never mind that baby sister was starting to fuss and attract attention, wanting her fair share. Long before she began a full-blown wail of rebellion, the entire chocolate bar was stuffed in brother’s mouth, chewed up like a dog treat, and swallowed with greedy satisfaction. Until…….. mother leapt into the room as graceful as a gazelle and gasped! She quickly deducted from the melted goo around his mouth that he had just consumed her entire supply of chocolate-flavored laxative guaranteed to work effectively on a constipated child. What can I say? My brother ate the whole thing and I never did get a single bite. Thankfully so, Chocolate is still my friend today. 

DEVIL’S FOOD CAKE MIX BROWNIES 

Ingredients:

15-ounce box Devil’s Food Cake Mix

1/2 cup olive oil

2 eggs, lightly beaten

1 tablespoon vanilla extract 

2 teaspoons espresso powder

1 cup semi-sweet miniature chocolate chips, divided

Vanilla Ice Cream, for serving

Instructions:

Preheat the oven to 350°. Spray an 8”x8” baking pan with nonstick oil. Set aside. In a mixing bowl, combine cake mix, olive oil, lightly beaten eggs, vanilla extract, and espresso powder. Stir until smooth. Fold in 3/4 cup of miniature chocolate chips. Transfer the batter to the prepared pan. Sprinkle remaining 1/4 cup miniature chocolate chips on top. Bake 25 minutes, or until  a cake tester comes out clean. Allow brownies to cool completely before cutting. Serve with vanilla ice cream. 

Chocolate Chip Candied Cheese Ball

Eating My Way Through the Holidays! Special Edition: Chocolate Chip Candied Cheese Ball!  The most amazing surprise appears at first bite. Dark chocolate blended with sweetened cream cheese presents itself as a first class cheeseball that leaves everyone smacking their lips in satisfaction. The fun of swiping a cinnamon graham cracker cookie transforms this dessert in a mouth-watering finger food. Make this holiday surprise the happiest one yet. 

CHOCOLATE CHIP CANDIED CHEESE BALL

Ingredients:

1 8-ounce block of cream cheese, softened 

1/2 cup butter, softened 

2 tablespoons brown sugar

1 teaspoon vanilla

1 1/2 cup powdered sugar

1 cup mini chocolate chips

1 cup sugared pecans, crushed

Graham cracker sticks

Instructions:

In a medium bowl, beat cream cheese and butter until light and fluffy. Add the brown sugar and vanilla. Beat until creamy. Slowly add powdered sugar. Mix until smooth and completely incorporated. Fold in mini chocolate chips. Chill two hours. On a sheet of waxed paper, sprinkle crushed sugared pecans. Form chilled mixture into a ball. Roll in pecan coating. Chill overnight. Serve with honey graham cracker sticks or cinnamon graham cracker sticks. 

Rocky Road Candy

Eating My Way Through the Holidays! Special Edition: Rocky Road Candy! What do you get when you combine semisweet chocolate, honey-roasted peanuts, and puffy miniature marshmallows? You get a Willy Wonka version of Rocky Road Candy that is party-worthy. Whip up a batch for your next holiday gathering and get ready to tempt every sweet treat fan. 

ROCKY ROAD CANDY 

Ingredients:

12-ounce package of semi-sweet chocolate morsels

14-ounce can sweetened condensed milk

2 tablespoons butter

2 cups honey-roasted peanuts 

10 1/2-ounce package miniature marshmallows

Instructions:

In a heavy saucepan, over low heat, melt chocolate morsels with sweetened condensed milk, and butter. Remove from heat. In a large bowl combine honey-roasted peanuts and miniature marshmallows. Stir in chocolate mixture. Spread in a wax paper-lined 9″x13″ pan. Chill 2 hours or until firm. Remove from pan. Peel off wax paper; cut into squares. Store loosely covered at room temperature. 

Bourbon Balls

Eating My Way Through the Holidays! Special Edition: Bourbon Balls! Remember the scene from “The Grinch Stole Christmas” where the adults in Whoville are throwing a key party? Well, I’m convinced they may have been nibbling on holiday Bourbon Balls based on the way they were flirting and having a crazy-fun time. Be forewarned. This recipe does contain chocolate and alcohol. You may want to mention it. 

BOURBON BALLS

Ingredients:

1 cup semi-sweet chocolate morsels

3 tablespoons corn syrup

1/2 cup bourbon

2 1/2 cups vanilla wafer crumbs

1/2 cup powdered sugar

1 cup pecans, finely chopped 

Granulated sugar

Instructions:

Pulse vanilla wafers in a food processor to make crumbs. Set aside. Over hot (not boiling) water, melt chocolate morsels; remove from heat. Blend in corn syrup and bourbon. In a large bowl, combine vanilla wafer crumbs, powdered sugar, and nuts. Add chocolate mixture. Blend well. Chill 30 minutes. Using a melon ball utensil, scoop dough into 1″ balls. Roll in granulated sugar. Store in covered container for several days to season flavor.