Chocolate for your Valentine

COCALATTAS

 

1 c. melted butter

3/4 c. granulated sugar

3/4 c. brown sugar, firmly packed

1 tsp. baking soda

2 tsp. coconut extract

1/2 tsp. salt

2 beaten eggs

1 c. finely chopped coconut  (from approx. 2 cups coconut flakes)

2 1/4 c. flour

1 c. chocolate chips (6 oz. pkg)

Melt butter. Mix in sugars. Add baking soda, extract and salt. Add eggs and stir together. Chop coconut, measuring after chopping. Pack down when measuring, add to sugar/egg mixture and stir thoroughly. Add half the flour and chips and stir well. Finish by mixing in rest of the flour. Let dough “rest” for 10 minutes, uncovered. Drop by teaspoonful onto ungreased cookie sheets, 12 cookies to a baking sheet. If dough is too sticky to handle, chill slightly and try again. Bake at 350° for nine – 11 minutes or until golden brown around edges. Let cool for three minutes, then remove cookies from pan and transfer to wire rack for cooling. Makes about six dozen depending on cookie size.

 

CHOCOLATE PIZZA   

8 oz. unsweetened baking chocolate

1 lb. whilte almond bark

1 c. toasted rice cereal

1 c. miniature marshmallows

Shredded coconut

1 c. broken nuts

Maraschino cherries

In 2-quart mixing bowl melt chocolate and 7/8 of the almond bark in microwave on high three – four minutes or until melted. Mix together cereal, marshmallows and nuts; add to chocolate mixture. Mix well. Spread onto buttered pizza pan. Top with cherries (tomatoes). Melt remaining almond bark at 60 percent for one – two minutes or until melted. Drizzle over cherries (Mozzarella cheese). Sprinkle with coconut; chill to set. Cut in small pieces.

 

GERMAN FUDGE WONDERBARS 

1/4 c. butter or margarine

1 c. chopped nuts

1 c. firmly packed brown sugar

1 egg

1 c. flaked coconut

1/2 c. evaporated milk

1 (8 oz.) pkg. cream cheese, softened

1 2/3 c. fudge frosting mix

1 roll chocolate chip slice-and-bake cookie dough

Line 13-inch by 9-inch baking pan with foil. Melt butter in pan. In large mixing bowl blend cream cheese and egg. Measure 1 2/3 cup dry frosting mix by spooning into cup and leveling off. Gradually add dry frosting mix until well blended. Spread cheese mixture over mixture in pan. Slice cookie dough into 1/4-inch slices; arrange slices over top of cream cheese mixture. Bake at 350° for 35-40 minutes until golden brown. Immediately invert on cookie sheet to remove from pan. Chill before cutting into bars. Makes 36 bars.

 

HIP PADDLERS    

1 can condensed milk

1 egg

1 (6 oz) pkg. chocolate chips

1 1/4 c. flour

2 Tbsp. butter

1/2 tsp. vanilla

1 tsp. vanilla

1/2 tsp. baking soda

1/2 c. butter, melted

1 1/2 c. oatmeal

1 c. brown sugar

1/4 tsp. salt

Walnuts

Melt 2 Tbsp. butter, chocolate chips and milk over hot water; add vanilla. Combine melted 1/2 cup butter, egg and vanilla with dry ingredients; press onto bottom of 9-inch by 13-inch pan, reserving some for the top. Pour chocolate mixture over this. Put reserved mixture on top of filling. Sprinkle with walnuts. Bake at 350° for 25 minutes.

 

RASPBERRY CREAM CHEESE BROWNIES

1 (8 oz.) pkg. cream cheese, softened

1/4 c. sugar

1 large egg yolk

3/4 tsp. vanilla extract

2/3 c. all-purpose flour

1/2 tsp. baking powder

1/2 tsp. salt

8 Tbsp. unsalted butter, cut into pieces

4 oz. unsweetened chocolate, chopped

1/2 c. raspberry jam

1 1/4 c. granulated sugar

3 large eggs

1 1/2 tsp. vanilla extract

Line 8-inch square baking pan with foil, allowing excess to hang over pan edges. Grease foil. For filling, process cream cheese, sugar, egg yolk and vanilla in food processor until smooth. For brownies combine flour, baking powder and salt in small bowl. Microwave butter and chocolate in large bowl, stirring occasionally, until smooth, about one minute. Whisk in 1/4 cup jam and let cool slightly. Add sugar, eggs and vanilla to chocolate mixture, stirring until combined. Whisk in flour mixture until incorporated. Microwave remaining jam until warm, about 30 seconds; stir until smooth. Scrape half of  brownie batter into prepared pan. Dollop filling over batter and spread into an even layer. Dollop warm jam over filling and, using tip of knife, swirl jam through filling. Spread remaining batter evenly over filling. Bake in preheated 350° oven 50-60 minutes until toothpick inserted into center comes out with few dry crumbs attached. Cool in pan on wire rack for at least two hours. Using foil edges lift brownies from pan and cut into 1 1/2-inch squares. Can be refrigerated in airtight container for two days.

 

(320) 573-2655  • e-mail: valerie@upstel.net

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