Chocolate!

tiggs · 06-26-2010, 02:50 PM

I haven't tried chocolate and salt before but I have to say that chocolate and red chili pepper ice cream is amazing!

If you love the contrast of sweet and savoury try sautéed strawberries in fresh cracked peppercorns flambéed with a little cognac it's amazing!! Serve it over a high quality vanilla bean ice cream or even with crème brule mmmmmmm

2myladyblue · 06-28-2010, 07:09 PM

Quote:

Originally Posted by tiggs

I haven't tried chocolate and salt before...

Oh no, Tiggs? Not even chocolate covered pretzels?? (Those are one of my favourites!!!

~LadyBlue

2myladyblue · 06-28-2010, 07:58 PM

Cranberry Squares

Ingredients:
1 1/4 c self-rising flour (plus extra for dusting)
1/2 c unsalted butter
1/4 c cocoa powder
1 1/4 c light brown sugar
2 eggs, beaten
1 1/3 c fresh or thawed frozen cranberries

Topping ingredients:
2/3 c sour cream
6 Tbsp superfine sugar (does this mean confectioners/icing sugar?)
2 Tbsp self-rising flour
4 Tbsp soft margarine
1 egg, beaten
1/2 tsp vanilla extract
5 Tbsp coarsely grated semi-sweet chocolate (for sprinkling)

Method:
Preheat oven to 350 degrees Farenheit.
Grease a 7 x 10 1/2 inch cake pan & dust lightly with flour.
Combine the butter, cocoa & sugar in a saucepan & stir over low heat until melted & smooth.
Remove the melted mixture from heat & stir in the flour & eggs, beating until thoroughly mixed.
Stir in the cranberries, then spread the mixture in the prepared pan.

Make the topping by mixing all the remaining ingredients in a bowl.
Beat until smooth, then spread over the cranberry mixture.
Sprinkle with the grated chocolate & bake for 40-45 minutes, or until risen & firm to the touch. Cool in th epan, then cut into 12 squares.

Leigh · 06-28-2010, 08:15 PM

There you go again bringing up again ~ and this time, I don't even have any

2myladyblue · 06-28-2010, 10:03 PM

Quote:

Originally Posted by Braedon

There you go again bringing up again ~ and this time, I don't even have any

LOL....aww Braedon....a little cocoa & sugar will go a L-O-N-G way my friend!

And soon you'll be finding your way to my place & we'll have some yummy stuff together!

Blue

ravfem · 06-29-2010, 11:04 AM

Chocolate Pretzel Rings

Ingredients
• 48 pretzel rings or mini twists
• 1 (8 ounce) package milk chocolate kisses
• 1/4 cup M&M's

Directions
1. Place the pretzels on greased baking sheets; place a chocolate kiss in the center of each ring. Bake at 275 degrees F for 2-3 minutes or until chocolate is softened. Remove from the oven. Place an M&M on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5-10 minutes or until chocolate is firm. Store in fridge or room temp.

alternatives & suggestions
Following the same procedure, use tiny pretzel twists or the waffle shaped ones make a nice base, too. Instead of kisses, individual Rollos. On top, press in a toasted pecan half. Basically, they are Pretzel Turtles.

if you are using white and milk chocolate - be sure you don't put them on the same cookie sheet, because they definitely melt at different times!

I found that the caramel was just a bit too much, so I cut the rolos in half and put them on top of the pretzels (caramel side facing up, unless you want a nasty, sticky mess)

I used miniature peanut butter cups with m&m's

there is literally a 15 second window of perfect meltiness. In my oven, it was 2 minutes, 45 seconds. 15 seconds less and it was still hard in the middle, 15 more and it was too melty. For some reason, my milk chocolate ones would NOT melt. Ever. They went from hard to cooked. Very odd. The peppermint ones were yummy, but did not hold their colors as well as the hugs. I used regular Cmas themed m&ms and also mint ones. The regular m&ms got a little chalky colored and lost their gloss - maybe because I put them in the freezer to cool? The mint ones I cooled in the fridge and did NOT loose their color or gloss.

I like more crunch & salt so I squished the melted kisses between 2 square snaps. Just the right chocolate to salt ratio for me, and super fast and easy.

Enchantress · 06-29-2010, 02:34 PM

I am craving a chocolate covered potato chip (and I don't even like chips). Ah, the power of the divine (aka dark chocolate)...

06-26-2010, 02:50 PM	#1
tiggs Member How Do You Identify?: femme submissive Preferred Pronoun?: she Relationship Status: married and collared to Converse Tournaments Won: 1 Join Date: Nov 2009 Location: canada Posts: 359 My Photo Gallery Thanks: 1,456 Thanked 726 Times in 248 Posts Rep Power: 2288328	I haven't tried chocolate and salt before but I have to say that chocolate and red chili pepper ice cream is amazing! If you love the contrast of sweet and savoury try sautéed strawberries in fresh cracked peppercorns flambéed with a little cognac it's amazing!! Serve it over a high quality vanilla bean ice cream or even with crème brule mmmmmmm __________________ “The world is not a dangerous place because of those who do evil, but because of those that look on and do nothing" - Albert Einstein

06-28-2010, 07:58 PM	#3
2myladyblue Member How Do You Identify?: Goddess Preferred Pronoun?: ...oui? Relationship Status: Worshipped Join Date: Mar 2010 Location: Winterpeg, Manisnowba, The Great White North Posts: 430 My Photo Gallery Thanks: 1,255 Thanked 455 Times in 186 Posts Rep Power: 90765	From the Chocolate Cookbook.... Cranberry Squares Ingredients: 1 1/4 c self-rising flour (plus extra for dusting) 1/2 c unsalted butter 1/4 c cocoa powder 1 1/4 c light brown sugar 2 eggs, beaten 1 1/3 c fresh or thawed frozen cranberries Topping ingredients: 2/3 c sour cream 6 Tbsp superfine sugar (does this mean confectioners/icing sugar?) 2 Tbsp self-rising flour 4 Tbsp soft margarine 1 egg, beaten 1/2 tsp vanilla extract 5 Tbsp coarsely grated semi-sweet chocolate (for sprinkling) Method: Preheat oven to 350 degrees Farenheit. Grease a 7 x 10 1/2 inch cake pan & dust lightly with flour. Combine the butter, cocoa & sugar in a saucepan & stir over low heat until melted & smooth. Remove the melted mixture from heat & stir in the flour & eggs, beating until thoroughly mixed. Stir in the cranberries, then spread the mixture in the prepared pan. Make the topping by mixing all the remaining ingredients in a bowl. Beat until smooth, then spread over the cranberry mixture. Sprinkle with the grated chocolate & bake for 40-45 minutes, or until risen & firm to the touch. Cool in th epan, then cut into 12 squares. __________________ "i believe people are see-through if you hold em up to the light i believe people are enlightening if you plug em in right" ~ alix olson "All strong souls first go to hell before they do the healing of the world they came here for." ~Clarissa Pinkola Estes

06-29-2010, 11:04 AM	#6
ravfem Senior Member How Do You Identify?: i'm a girl Relationship Status: negative Join Date: Feb 2010 Location: Georgia Posts: 1,811 My Photo Gallery Thanks: 9,239 Thanked 3,126 Times in 1,270 Posts Rep Power: 1969286	stolen from a recipe website Chocolate Pretzel Rings Ingredients • 48 pretzel rings or mini twists • 1 (8 ounce) package milk chocolate kisses • 1/4 cup M&M's Directions 1. Place the pretzels on greased baking sheets; place a chocolate kiss in the center of each ring. Bake at 275 degrees F for 2-3 minutes or until chocolate is softened. Remove from the oven. Place an M&M on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5-10 minutes or until chocolate is firm. Store in fridge or room temp. alternatives & suggestions Following the same procedure, use tiny pretzel twists or the waffle shaped ones make a nice base, too. Instead of kisses, individual Rollos. On top, press in a toasted pecan half. Basically, they are Pretzel Turtles. if you are using white and milk chocolate - be sure you don't put them on the same cookie sheet, because they definitely melt at different times! I found that the caramel was just a bit too much, so I cut the rolos in half and put them on top of the pretzels (caramel side facing up, unless you want a nasty, sticky mess) I used miniature peanut butter cups with m&m's there is literally a 15 second window of perfect meltiness. In my oven, it was 2 minutes, 45 seconds. 15 seconds less and it was still hard in the middle, 15 more and it was too melty. For some reason, my milk chocolate ones would NOT melt. Ever. They went from hard to cooked. Very odd. The peppermint ones were yummy, but did not hold their colors as well as the hugs. I used regular Cmas themed m&ms and also mint ones. The regular m&ms got a little chalky colored and lost their gloss - maybe because I put them in the freezer to cool? The mint ones I cooled in the fridge and did NOT loose their color or gloss. I like more crunch & salt so I squished the melted kisses between 2 square snaps. Just the right chocolate to salt ratio for me, and super fast and easy. __________________

06-28-2010, 08:15 PM	#4
Leigh Infamous Member How Do You Identify?: Femme Preferred Pronoun?: She, Her, etc Relationship Status: Single Join Date: Nov 2009 Location: Canada Posts: 7,767 My Photo Gallery Thanks: 9,029 Thanked 13,024 Times in 4,784 Posts Rep Power: 21474859	There you go again bringing up again ~ and this time, I don't even have any

06-29-2010, 02:34 PM	#7
Enchantress Senior Member How Do You Identify?: A complex confection. Preferred Pronoun?: Miss Join Date: Nov 2009 Location: The land of milk and honey. Posts: 2,169 My Photo Gallery Thanks: 741 Thanked 3,420 Times in 1,200 Posts Rep Power: 21474853	I am craving a chocolate covered potato chip (and I don't even like chips). Ah, the power of the divine (aka dark chocolate)...