The perfect cookbook for chocoholics everywhere—78 decadent chocolate dessert recipes: like Death By Chocolate Cookies, Chocolate Truffle Pie, Rich Chocolate Gravy and Chocolate Mocha Punch, plus a few tasty mixes to give as gifts. Includes chocolate history, amusing quotes and interesting trivia plus fun ideas for chocolate theme parties, games and decorations. A delightful cookbook no true chocolate-lover should be without!
The perfect cookbook for chocoholics everywhere, this cookbook includes 78 decadent chocolate dessert recipes, like Death By Chocolate Cookies, Chocolate Truffle Pie, Rich Chocolate Gravy, and Chocolate Mocha Punch.
You'll also find a few tasty mixes to give as gifts, including: Almond Joy Brownie Mix in a Jar, Chocolate-Cinnamon Popcorn Spice Mix, Chocolate Malt Coffee Creamer, Chocolate Stirring Spoons, and Chocolate Tea Mix.
This fun cookbook includes a bit of chocolate history, amusing chocolate quotes and interesting chocolate trivia. Just in case you want to share your decadent chocolate treats, it also offers fun ideas for chocolate theme parties, like a Chocolate Halloween Party, Chocolate Ice Cream Sundae Party, Chocolate Movie Party, Chocolate Murder Mystery Party and Chocolate Tea Party, plus games, activities, decorations, and guest favors.
It's a delightful cookbook no true chocolate-lover should be without! Try some of the tasty recipes on this blog.
"Chocolate doesn't make the world go 'round, but it sure does make the trip worthwhile!"
Book Size: 5.5”X8.5”, paperback, 76 pages. Price: $6.95
2 cups all-purpose flour 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1 teaspoon baking soda 1/4 teaspoon salt 2 large eggs, slightly beaten 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 (21-oz.) can cherry pie filling 1 cup semi-sweet chocolate chips 1 cup chopped pecans
Preheat oven to 350°. In a large bowl, blend flour, sugar, cinnamon, baking soda & salt. Stir in eggs, oil & vanilla. Add pie filling, chocolate chips & nuts. Pour into a 10” greased & floured tube pan. Bake 55-60 minutes or until done. Cool 15 minutes on rack before removing from pan.
"Chocolate is nature's way of making up for Mondays."
2 large eggs 1 teaspoon vanilla extract 1/2 cup all-purpose flour 1/4 teaspoon baking powder 2 cups chopped nuts
Preheat oven to 350°. Coarsely chop 8 squares (1 package) of chocolate and set aside. Place remaining 8 squares of chocolate in a large bowl and microwave on HIGH power 1-2 minutes, stirring every 30 seconds until melted and smooth. Stir in butter, eggs and vanilla. Add flour and baking powder. Stir in chopped chocolate and nuts. Drop by 1/4 cupfuls onto ungreased cookie sheet. Bake 12-13 minutes or until cookies are puffed and feel set to the touch. Cool on cookie sheet one minute. Transfer to wire racks to cool. Makes 1-1/2 dozen.
"A little too much chocolate is just about right!"
1/2 cup semi-sweet chocolate chips 1/2 cup chopped pecans 1/4 cup of 1” diameter peppermint candies (about 9) 1 (8 oz.) pkg. cream cheese, softened
In a blender or food processor, finely grind first 3 ingredients. Stir mixture into cream cheese. Shape into a ball, wrap in plastic wrap and refrigerate until firm. To serve, let stand at room temperature 20-30 minutes or until softened. Serve with chocolate wafers.
Preheat oven to 350°. In a large bowl, cream together butter and sugar until fluffy. Add eggs, beating well. In a separate bowl, blend together flour, cocoa, baking soda, salt and cinnamon. Stir flour mixture into butter mixture. Add vanilla. Stir in banana, sour cream, pecans and chocolate chips. Spoon batter into 2 greased and floured 8” X 4” loaf pans. Bake for 55 minutes or until toothpick inserted in center comes out clean. Cool in pans for 15 minutes on wire racks. Remove and cool completely on wire racks.
"If chocolate is the answer, the question is irrelevant."
2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1 large egg, slightly beaten 3/4 cup milk 2 teaspoons instant coffee granules dissolved in 1 tablespoon hot water 1/2 cup butter or margarine, melted 1 cup semi-sweet chocolate chunks or chocolate chips
Preheat oven to 375°. In a large bowl, blend together first 5 ingredients. Stir in egg, milk, coffee and butter; blend well. Stir in chocolate chunks. Spoon batter into greased muffin pan cups, filling each about 2/3 full. Bake 15-20 minutes or until done. Cool 5 minutes before removing from pan. Cool on a wire rack. Makes about 1 dozen.
The Greek term theobroma (the Latin name for cacao) means literally “food of the gods”.
In a Dutch oven, combine coffee, milk, chocolate syrup and brown sugar. Cook over medium-high heat, stirring occasionally, until sugar dissolves and mixture begins to boil; remove from heat. Stir in rum. Pour into mugs and garnish with cinnamon sticks. Makes about 20 servings.
"Coffee makes it possible to get out of bed in the morning, but chocolate makes it worthwhile."