Pistachio Swirl Fudge
Firstly I need to apologise for not blogging the last couple of weeks. Life took over and time just wasn't on my side, but I'm back with a vengeance and will continue with my Xmas chocolate recipes. It is nearly time now, and my kids are so excited already. It is our summer holidays, schools are over for the year, and it's time for family and fun. This is such a rich and decadent recipe, but who can resist over this time? 1 packet (3 oz.) cream cheese 1 can (14-oz.) sweetened condensed milk, divided 1/2 teaspoon Vanilla 3 packet (6-oz. each) semisweet chocolate pieces 1 tablespoon Sweet butter or margarine 1/2 cup of Coarsely chopped pistachio nuts
Place cream cheese in small glass bowl of electric mixer or in a 1-quart microwave-safe bowl. Microwave on HIGH (100%) 15 to 25 seconds or until cream cheese has softened.
Add 2 tablespoons of the sweetened condensed milk and the vanilla.
Beat on low speed just until mixture is smooth; set aside. Place remaining sweetened condensed milk, semisweet chocolate and butter in a 2 1/2-quart microwave-safe bowl.
Microwave on medium (50%) 2 to 3 1/2 minutes or until mixture can be stirred smooth and is glossy, stirring twice.
Stir in pistachio nuts. Spread chocolate mixture evenly into prepared pan.
Drop cream cheese mixture, by spoonfuls, over chocolate; swirl lightly over chocolate.
Let stand until firm or place in refrigerator.
Cut into 25 even squares by making 4 lengthwise and 4 crosswise cuts equidistant from each other, then cut each square diagonally in half.
Store in airtight container with waxed paper between layers.
Keeps best if refrigerated. Makes 50.
Chocolate Covered Strawberries
Fresh strawberries1 packet Chocolate Wash and drain strawberries.
Pat dry with paper towel.
Leave stems intact.
Place half of the chocolate in a microwave safe bowl.
Microwave on high until melted (appx 2 min).
Holding berries by the stem, dip one at a time into the chocolate.
Gently shake excess and place on waxed paper until firm.
If chocolate becomes too thick reheat for a few seconds.
Chocolate basket: cover a dish of desired shape (pie pan) with foil and spray lightly.
Place melted chocolate in a ziploc bag and seal.
Snip a small hole in the corner and drizzle the chocolate to create a basket.
Chill until firm.
Carefully remove the basket.
Place on a serving tray and fill with chocolate covered strawberries.
We went strawberry picking the other day on one of our local organic strawberry farms. It was alot of fun for the kids. Being citykids they don't always get to be out on farms picking their food. I do grow my own veggies in a little veggie patch. But I guess it's just not the same as being on an actual farm and riding on the back of a huge tractor.
Nothing beats strawberries and chocolate. Enjoy this one.
Old Fashioned Chocolate Mousse
4 oz Good quality bittersweet chocolate 5 large Eggs - separated 2 teaspoons Instant espresso dissolved in 1 or 2teaspoons of boiling water until it forms a paste, cool down. Slivered toasted almonds Whipped cream -- optional
Melt chocolate in the top of a double boiler. ]
Add yolks, 1 at a time and stir (take care not to scramble).
Add the coffee paste and let cool to room temperature.
Beat the egg whites until stiff and fold into cooled chocolate mixture. Refrigerate in a big bowl or in individual wine glasses.
Serve garnished with slivered toasted almonds and whipped cream piped through a pastry bag.
Now I gotta tell you, this is my absolute death by chocolate. I can resist as much as I want to, but when somebody places this one in front of me, I just have to have it. Chocolate mouse has to be one of the best ways of getting your chocolate fix!!
How Now Chocolate Brownies
1 packet (12-oz) Chocolate Chips 3/4 cup Unsalted butter or margarine 4 Eggs 3/4 cup Sugar 1 teaspoon Vanilla 3/4 cup Whole wheat flour
Heat oven to 350 degrees F.
Melt chocolate and butter together in microwave or over medium heat.
Stir and let cool slightly.
Beat eggs by hand in large bowl; add sugar and vanilla; continue to beat until smooth, 2-3 minutes.
Add chocolate mixture and flour; stir well.
Pour into greased 9" x 13" pan.
Bake for 20-25 minutes.
Cool; cut into squares. Yield about 56 brownies.
Yummy ... who can resist chocolate brownies? I almost have to lock these away from the family, they will empty a tin almost immediately. Try it you wont regret it.
2 cups of Sugar 3/4 cup of Light corn syrup 1/8 teaspoon Salt 3 Or 4 squares unsweetened chocolate 2 cups Light cream 1 teaspoon Vanilla extract 1/2 To 3/4 cup chopped nuts
Combine sugar, syrup, salt, chocolate and 1 cup cream in large heavy saucepan.
Stir constantly until mixture comes to a full boil.
Gradually add remaining cream so that boiling does not stop.
Continue cooking, stirring constantly, to firm-ball stage.
Remove from heat.
Stir in vanilla extract and nuts.
Pour into buttered 8 inch square pan.
When cold, turn out on cutting board and cut into 3/4 inch squares.
Ok so come on there is no reason not to start filling up the candy jars and cookie tins before the holiday starts. In South Africa, our summer holidays fall over the Christmas season, so the kids only have another month of school then the year is over. It is wise to start preparing early, as the holidays can really get hectic and after a full day of swimming they like to nibble on something sweet.
I always insist on a fruit salad for lunch and then one or two sweets otherwise they will not stop.
10 and a half ounces Marshmallows 1/4 cup o f Butter 1 cup of Coconut 1 and a quarter cup of Semi sweet chocolate chips 2 cups of Rice Crispie
Line a 13 X 9 pan with foil.
Grease or spray.
Combine marshmallows, butter, and chocolate in a microwavable bowl.
Microwave for 4-6 minutes, checking and stirring every 2 minutes, until melted.
Stir in Rice Crispies and coconut.
Spread in pan quickly using a buttered spatula. Chill.
Cut into small bars, finger size.
Another easy, quick to make and tasty treat for the sweets tins.
Peanut, Raisin And Chocolate Clusters
1 Egg white 1/4 cup of Sugar 3/4 cup of Raisins
3/4 cup of Peanuts
3/4 cup of Chocolate chips
Beat egg white till frothy, add sugar gradually; continue beating till light.
Stir in raisins, peanuts and chocolate chips.
Place in mounds on cookie sheet lined with parchment (or buttered and floured).
Bake in preheated 375F oven for approximately 8 to 10 minutes or till browned.
Makes about 24 candies.
Another quick and easy treat for the kids to do. My 5 year old enjoys our Saturday afternoon baking times. It is unfortunately the only time we get to do any baking together and she really treasures them. I think she might be a master chef in the making or a concert violinist because out of the blue she's been asking to do violin lessons!