Sample Recipes
Here are a few sample recipes from the book, "Chocolate Passions!"
(Check back from time to time, because I'll be putting new ones on this page!)
These aren't the best ones in the book, but the Cheesecake recipe is really, really good! Actually so is the Napoleon recipe...and now that I think about it, the Chocolate Crackle cookies are pretty darn good too! OK, OK, these are all good, but then so is every recipe in the book!
Check these out, then buy the book and see for yourself!
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Chocolate Crackle Cookies
These are the kind of cookies that always go first at bake sales or the church pot luck!
½ cup shortening or butter (I use butter!)
8 Tbs. cocoa
2 cups sugar
4 eggs
3 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/8 tsp. salt
Mix all ingredients and chill for 2 hours. Roll into walnut size balls, then roll in powdered sugar and place on pan.
Bake for 10 minutes at 350 degrees.
Napoleons
I LOVE puff pastry! It is so versatile and so easy to use!
This has delicious puff pastry filled with white chocolate pudding and topped with chocolate and glaze…mmmmmm!!!!
½ package (1 sheet) frozen puff pastry
1 package instant white chocolate pudding mix
½ cup semi sweet chocolate
¾ cup powdered sugar
¼ stick butter, softened
1 Tbs. milk
Thaw the puff pastry at room temperature for 30 minutes and set aside. Preheat oven to 400 degrees. Prepare pudding according to package instructions. Refrigerate.
Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 6 rectangles. Place 2" apart on baking sheet.
Bake 10 min. or until golden. Cool on baking sheet.
Spread 9 pieces of puff pastry with pudding, and top with remaining nine pieces.
Combine powdered sugar, softened butter and milk in a bowl and stir until mixed well. You may need to add more milk until this is fairly thin. Drizzle frosting on top of napoleons. Melt Chocolate in double boiler and drizzle that over the top. Cool for at least one hour before serving. Store in the refrigerator. Youll want to eat within a couple of days…
Makes 9 Napoleons.
Note: You can substitute many flavors of pudding for the filling…chocolate is real good…experiment!
Chocolate Cheesecake
This is one of the all-time perfect desserts!
Crust:
1 cup graham cracker crumbs
1 ounce unsweetened chocolate
2 Tbs. butter
Filling:
2 pounds (32 ounces) cream cheese, softened
1 cup sugar
1 tsp. vanilla
8 ounces semi-sweet chocolate, melted and slightly cooled
1/4 cup coffee liqueur (optional)
4 eggs
Crust: Melt chocolate and butter together over double boiler. Mix crumbs chocolate and butter stirring well until color is uniform. Press into bottom of 9-inch spring form pan. Bake at 325 degrees for 10 minutes. Let cool.
Filling: With electric mixer mix softened cream cheese, (actually beat the cream cheese by itself until it is smooth.) then add sugar and beat until blended. Add vanilla and blend. Add melted chocolate, blend, add liqueur, blend, then last add eggs one at a time until just blended. Pour over crust.
Bake with a water bath (a pan filled with water on the bottom rack of the oven this cuts down on cracking) at 325 degrees for 55 to 60 minutes. Allow it to cool slowly in the oven with the oven door open before removing it increasing the chances that the cheesecake will not crack. Refrigerate at least 4 hours or overnight. Gently run knife or metal spatula around rim to loosen cake; cool completely before removing rim of pan.
To serve, dust the cheesecake with cocoa. Cut using a knife dipped in hot water, and clean it off between each cut. Makes 12 servings.