In search of easy chocolate recipe

[Kathy]

http://www.cookinglight.com/bbs/eek.gif Help! I need chocolate! If you have any quickie chocolate fixes I would REALLY appreciate it! Thanks

[Susann]

Try the peppermint patty brownies from last year. I can't remember what month, but it is the issue w/shortcut desserts using cookies/candy bars. If you don't have it, let me know and I will find it for you.

I hope you survive your chocolate craving. They can be killer, can't they! http://www.cookinglight.com/bbs/smile.gif

[Shelly]

Kathy, when I want chocolate and don't have time to make anything, I like Tootsie rolls, 3 musketeers, or chocolate grahams (these are really good with peanut butter on them!). Also, the Betty Crocker reduced fat brownie mix makes pretty good brownies (the one with Hershey's syrup). I don't use it often, but for a box mix I think they are really good. Of course, I always add choc chips or nuts so they aren't always lowfat............Hope this helps!!

[KimKelly]

My quickest fix is the bag of chocolate chips! Especially good if you put it in the freezer. If you are interested in a cookie recipe I'd be happy to post... it's not really quick, well... you know... as long as it takes to make cookies, but it's good. It's not a hard one, goes together pretty quick, but then you've got that cooking time...hmmm...always a problem when you need it NOW! http://www.cookinglight.com/bbs/wink.gif
Hersheys white chocolate chip chocolate cookies. Good!

[CarolC]

Try the Mocha Double-Fudge Brownies in the June issue. They are divine, and VERY rich in chocolate.

[Kathy]

Thanks so much for all your suggestions. They sound wonderful! I think I will make them and freeze small portions..otherwise it might get ugly! I think I have all the recipes you suggested with the exception of the cookie recipe that Kim suggested. If you don't mind posting it, Kim, I would appreciate it! The kids and I are always looking for things to do during the day and it sounds like we will be busy for a while..at least the next 28 days!!!LOL

[Shelly]

Here is a really good recipe I've been wanting to share. It's not light, but these muffins are oh-so good!! You might try Hershey's mini kisses in these instead of milk choc chips for bigger chunks of chocolate - I like big pieces of chocolate in mine!!


* Exported from MasterCook *

Mocha Muffins with Chocolate Chips and Pecans

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c hot water
1 tbsp instant espresso powder
1/2 c buttermilk
1/2 c canola oil
2 large eggs
1 tsp vanilla
1 3/4 c flour
1/2 c sugar
1/2 c light brown sugar -- packed
3 tbsp unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 c milk chocolate chips
1 c coarsely chopped pecans -- toasted


Preheat oven to 375. Line 12- 1/2 cup muffin cups with paper liners. Stir hot water and espresso powder in medium bowl until espresso powder dissolves. Add buttermilk, oil, eggs and vanilla and whisk until well blended. Mix flour, brown sugar, sugar, cocoa, baking powder, soda and salt in large bowl. Add butternilk mixture and stir just until combined. Mix in choc chips and pecans. Divide batter among muffin cups. Bake until tester comes out clean, about 25 minutes. Transfer to rack to cool.
360 cal, 20 g fat (but worth every bite!)

[Kathy]

Thanks Shelly! They look great! I don't mind spending calories..if they are worth it as you pointed out!

[Denise]

I always make up a batch of the chocolate pudding made with soy milk from Jan 00. It is SSSOOOOO rich! And I can even pretend I'm being healthy because it's made with soy. I'm not a big pudding fan, but you've got to check this recipe out!

[Cathy]

My favorite 'fix' is Perugina dark chocolate. This incredibly smooth and creamy chocolate is from Italy. Just a small square is wonderful with a glass of good cabernet. Mmmmmmmm. Heavenly. Even if you are not a wine drinker, try the chocolate. I like it better than most swiss chocolates.

[KimKelly]

Kathy... don't mind a bit. These are not a light recipe either, but it's one that I don't mind using up some of those all to limited empty calories for! My mother got this one off of the back of a Hershey's white chocolate chip bag.



* Exported from MasterCook *

Hershy's Premier White Chip Chocolate Cookies

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------
1 cup butter -- softened
2 cup sugar
2 egg
2 teaspoons vanilla
2 cups all-purpose flour
3/4 cup cocoa
1/2 teaspoon salt
1 teaspoon baking soda
1 2/3 cups white chololate chips

Preheat oven to 350 degrees.
In large bowl beat butter and sugar until creamy. Add eggs and vanilla; beat until light and fluffy. Stir together flour, cocoa, baking soda and salt. Gradually blend into butter mixture. Stir in white chips.
Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake. Cookies will be soft, they will puff while baking, flatten on cooling.) Cool slightly then remove from cookie sheet to wire rack.

Source:
"Hershey's"
Ratings : A Favorite 8

[Natasha]

I m technically tidying up the house but am taking ever more frequent breaks as the afternoon continues http://www.cookinglight.com/bbs/biggrin.gif
Bon Appetit March 2000 has recipes for cookies, including luscious giant chocolate-toffee cookies and Grand Marnier brownie kisses. Let me know if you would like either of these posted. I m not really a toffee fan, but still really liked the chocolate-toffee cookies.

[Kathy]

Thanks for the recipe, Kimkelly! They look yummy!
Natasha, if you only knew me!!!!You would realize if there is chocolate I love it!!!If you have the time to post, I have the time to bake!I would really appreciate your recipes! Thanks!

[JennyLiz]

Natasha- Please post your recipes- I have a terrible sweet tooth and can't resist desserts.

Are we going to change the name of this to COOKING FAT? Could be much more fun! http://www.cookinglight.com/bbs/smile.gif

[Carrie W]

My most recent finding to satisfy a chocolate craving is the semi-sweet chocolate covered raisins from Trader Joe's. Also highly recommended by my chocoholic husband.

I also have a recipe for no-bake cookies...I'm sure several people have versions of this. Cocoa powder, peanut butter, oatmeal...I can post later if anyone is interested.

[Carrie W]

The latest thing that I've found to conquer the chocolate munchies is semisweet-chocolate covered raisins from Trader Joe's . . . which are also approved by my chocoholic husband.

When I'm in the mood to make something quickly, I use a tried-and-true No-Bake Cookie recipe (that many of you probably have some version of) that has cocoa, peanut butter, oatmeal, and a few other ingredients that you stir together in a pot and then plop onto waxed paper. I can post the recipe if anyone is interested.

[Natasha]

Kathy, you sound like me about chocolate! A day very rarely goes by that I don t have some in one form or another (usually just plain ol milk or dark chocolate)!

JennyLiz, Cooking Fat sounds good to me - it is a long summer weekend after all ... why not? http://www.cookinglight.com/bbs/smile.gif

Anyway, here you go! Hope you enjoy them.

Giant Chocolate-Toffee Cookies
Makes about 18

1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter

1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped
1 cup walnuts, toasted, chopped

Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.

Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.

Preheat oven to 350. Line 2 large baking sheets with parchment or waved paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)

No nutritional analysis for this one, which is probably a good thing!! Also, as you can see from the 1/4 cupfuls called for, these cookies are gigantic. I made them much smaller and they were still satisfying.

Will post the Grand Marnier Brownie Kisses in a separate message.

[This message has been edited by Natasha (edited 06-30-2000).]

[Natasha]

Bon Appetit March 2000 p. 136

Grand Marnier Brownie Kisses

Makes 25

** Espresso and a selection of favorite liqueurs are good with the brownies. **

Brownies
4 ounces unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter
1 1/4 sugar
2 teaspoons grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs
3/4 cup all-purpose flour

Topping
1/2 cup whipping cream
1 teaspoon grated orange peel
5 1/2 ounces bittersweet or semisweet chocolate, chopped (not unsweetened)
3 tablespoons Grand Marnier or other orange liqueur

For Brownies: Preheat oven to 325. Line 8 x 8 inch metal baking pan with foil. Melt unsweetened chocolate and unsalted butter in heavy medium saucepan over low heat, stirring until smooth; cool slightly. Whisk sugar, grated orange peel, vanilla extract and salt into chocolate mixture. Whisk in eggs 1 at a time, then continue whisking until mixture is velvety. Add flour and whisk just to blend. Transfer batter to prepared metal baking pan.
Bake brownies until top is just springy to touch and toothpick inserted into center comes out with moist crumbs attached, about 35 minutes. Cool in pan on rack 10 minutes. If necessary, press down on raised brownie edges to level top. Cool in pan completely.

For Topping: Bring cream and orange peel to simmer in heavy small saucepan. Remove from heat. Add chocolate and whisk until smooth. Whisk in Grand Marnier. Refrigerate until thick enough to spread, stirring occasionally, about 45 minutes.
Spread topping over brownies. Refrigerate until topping is cold, about 1 hour. (Can be prepared 1 week ahead. Cover brownies tightly and keep refrigerated.) Using foil as aid, lift brownies from pan; trim edges. Cut into 25 squares. Let brownies stand at room temperature 30 minutes before serving.

[And now for my unsolicited editorial comment: Could any of you leave a fully-prepared pan of brownies in your refrigerator, untouched, for 1 week?? I wouldn t even dare to hope for that around here.]


[This message has been edited by Natasha (edited 07-01-2000).]

[Kathy]

Thanks so much! I am a happy, happy girl!!! The way I see it..small portions of yummy treats make it possible to eat more healthy foods on a regular basis. Let's face it, tofu and raw veggies do not cut it on major PMS days! I have to admit I have not tried no-bake cookies..are they more like a candy? I am definitely open to trying new things if you have the time to post! Thanks!

[Kathy]

Natasha, I just saw your last question...not in my wildest dreams. I have to freeze brownies or have a portion and give them away if the kids don't eat them. My mother-in-law could keep them a year..now, THAT, I find disturbing! http://www.cookinglight.com/bbs/wink.gif

[This message has been edited by Kathy (edited 07-01-2000).]