monday...1st love month's chocolate recipe

Cherry White Chip Brownies

recipe courtesy of Hersheys

Ingredients:
1/2 cup chopped maraschino cherries, well drained
1/3 cup butter or margarine, softened
3/4 cup sugar
2 eggs
2 tablespoons light corn syrup
1 tablespoon kirsch (cherry brandy) or 1 teaspoon vanilla extract and 1 teaspoon almond extract
2/3 cup all-purpose flour
1/3 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
1/4 teaspoon baking powder
1 cup HERSHEY'S Premier White Chips
1/3 cup chopped slivered almonds
WHITE CHIP DRIZZLE(recipe follows, optional)
Maraschino cherry halves, well drained (optional)

Directions:

1. Heat oven to 350°F. Line 8-or 9-inch square baking pan with foil, extending foil over edges of pan. Grease and flour foil.

2. Pat chopped cherries between layers of paper towels to remove excess moisture. Beat butter, sugar, eggs, corn syrup and brandy in medium bowl until well blended. Add flour, cocoa and baking powder to butter mixture, beating until blended. Stir in chopped cherries, almonds and white chips. Pour batter into prepared pan.

3. Bake 25 to 30 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cover; refrigerate until firm.

4. Use foil to lift brownies out of pan; peel off foil. Cut brownies into shapes with cookie cutters or cut into squares. Garnish with WHITE CHIP DRIZZLE and maraschino cherry halves, if desired. Refrigerate until drizzle is firm; refrigerate leftover brownies. About 16 brownies.

WHITE CHIP DRIZZLE: Place 2/3 cup HERSHEY'S Premier White Chips and 1 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds: stir. If necessary, microwave at HIGH additional 15 seconds until chips are melted when stirred. Using tines of fork, drizzle across brownies.

chocolate insanely...it's monday!!

Aunt Teen's Creamy Chocolate Fudge

Recipe courtesy of Kelly Phillips

INGREDIENTS
1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract

DIRECTIONS
Line an 8x8 inch pan with aluminum foil. Set aside.

In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.

Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.


http://allrecipes.com/Recipe/Aunt-Teens-Creamy-Chocolate-Fudge/Detail.aspx

chocolatey monday!!!

Nutty Chocolate Rum Truffles

Courtesy of The Food Channel®

Ingredients

• 1/3 cup whipping cream
• 6 tablespoons unsalted butter
• 1 tablespoon rum or brandy flavoring
• 8 ounces bittersweet chocolate, broken into chunks
• 6 ounces bittersweet chocolate
• 2 tablespoons solid vegetable shortening
• 6 ounces almonds, finely ground

Preparation

1. Heat the whipping cream and butter together just to a simmer, then add chocolate. Remove from heat while chocolate melts. Add flavoring. Stir until glossy and pour into a chilled bowl. Set aside until firm.

2. Once firm, use a small melon baller and scoop ganache out. Roll by hand and set aside.

3. Melt 6 ounces bittersweet chocolate with 2 tablespoons solid vegetable shortening in the microwave for about 1 minute. Stir until melted; microwave additional seconds as needed. Drop each ball individually into chocolate, roll with a fork until coated, then use the fork to lift out and place into a bowl with the finely ground almonds. Roll around until coated, then lift out and place on parchment. Chill and keep refrigerated.

Monday's Chocolate Recipe...

Chocolate Layer Cake Recipe

Ingredients:

2 tablespoons butter
1/2 cup milk
3/4 cup sugar
1 1/3 cups lour
1 egg
2 teaspoons baking powder

Procedures:

1. Cream the butter, add sugar gradually, and egg well beaten.
2. Mix and sift flour and baking powder, add alternately with milk to first mixture.
3. Bake thirty minutes in round layer cake pans.
4. Split layers, and spread between and on top of each thin layer of Chocolate Frosting.

Hey Girlfriends!!!

just read my e-mails few minutes ago...got one from "glam", they always sent me e-mails but i always delete them...i tried to read it this time and this caught my attention...

i think i can get beauty tips, fresh news, fashions ideas, celebrity fabs, entertainment and other girly stuffs from here...want this to share with you guys...especially to my girlfriends out there...

as i browse and click the links i found this mouth watering recipe from "the food channel"...

Crunchy Bread Dressing with Bacon and Leeks

Recipe courtesy of Williams-Sonoma.com

Ingredients
1-lb. loaf rustic country bread, cut into 1/2-inch pieces
8 thick-cut bacon slices, about 8 oz. total, cut into 1/4-inch dice
2 tablespoons unsalted butter
3 leeks, white portion only, halved lengthwise, sliced crosswise into 1/4-inch-thick slices and rinsed well
2 carrots, peeled and cut into 1/4-inch dice
Salt and freshly ground pepper, to taste
1 cup turkey or chicken stock, plus more as needed
1 cup milk
1 tsp. chopped fresh thyme
1 cup chopped green onions, green portion only
1 garlic clove, minced

Preparation
1. Preheat an oven to 375ºF.
2. Butter a 13-by-9-inch baking dish.
3. Spread the bread out on a baking sheet and toast in the oven until lightly golden, 15 to 20 minutes. Set aside.
4. In a large fry pan over medium heat, fry the bacon, stirring occasionally, until crispy and golden, 4 to 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.
5. In another large fry pan over medium heat, melt the butter. Add the leeks, carrots and garlic and sauté, stirring occasionally, until tender, 5 to 7 minutes. Season with salt and pepper.
6. In a large bowl, combine the bread, bacon, the leek mixture, the 1 cup stock, milk, thyme, green onions, salt and pepper and stir gently to mix. If the dressing seems dry, add more stock as needed.
7. Transfer the dressing to the prepared baking dish and bake until crispy and golden, about 1 hour. Serves 10 to 12.
8. Note: If desired, you can pack the dressing loosely in the body and neck cavities of the turkey. Secure the neck flap with kitchen string or pin it to the back with toothpicks or trussing pins. Tying the legs together will help hold the stuffing in the body cavity. For turkeys weighing 16 pounds or less, add 30 minutes to the total roasting time. For turkeys weighing more than 16 pounds, add 1 hour to the total roasting time.

YUMMY!!! isn't it?...if you want to know more of their recipes you can just click on the link above or look for food channel widget at the side of this blog and you will be directed to their site...more recipes more yummy treats!!!!

I will try to prepare this at home...happy eating fashionistas...thanks GLAM and THE FOOD CHANNEL!!!!