Chocolate Fondue

 

Ingredients

• 2 cups heavy cream
• 1 pound premium semisweet chocolate (recommended: Lindt or Callebaut)
• 1 tablespoon pure vanilla extract (I used Coffee Extract)
• 1 tablespoon brandy
• Strawberries, bananas, pineapple, brownies, marshmallows, cookies or any other dipping item of your choice

Directions

Special equipment:

• 1 saucepan 
• 1 mixing bowl (that will sit on top of saucepan) 
• Measuring cup 
• Measuring spoons 
• Whisk Fondue serving set 
• Fondue skewers 

1. Put approximately 4 inches of water in the saucepan and bring to a slow boil. Place the mixing bowl on top and pour in the heavy cream; let heat. Meanwhile, break up or chop chocolate into small pieces. When the cream feels hot to the touch, add chocolate and whisk until smooth. Whisk in vanilla and brandy. 

2. Pour into the fondue pot and light the handy fuel underneath; keep the flame low as not to burn the fondue. Arrange strawberries, bananas, pineapple, brownies, marshmallow, cookies or any of your favorite items on a platter and enjoy.

Salted Chocolate Espresso Brookies (Brownie Cookies)

Where do I start? These are by far, my very favorite cookie recipe. They contain chocolate, coffee and are salty and sweet. Who doesn't like all of those ingredients!? I have to plan ahead when I make these because they sit for one hour prior to baking, but can still be completed in an afternoon for dessert. 

Ingredients

• 10 ounces bittersweet chocolate, roughly chopped
• 6 tablespoons unsalted butter
• 2 tablespoons instant espresso powder
• ⅓ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 2 large eggs, at room temperature
• ¾ cup sugar
• 1 teaspoon pure vanilla extract
• Sea salt, for sprinkling

Directions

1. Melt 8 ounces of chocolate, the butter, and espresso powder in the top of a double boiler placed over simmering water, stirring until smooth and melted. Remove from heat and let cool slightly.
2. Whisk together the flour, baking powder, and salt in a small bowl to combine.
3. Whisk together the eggs, sugar, and vanilla extract in a medium bowl to combine. Add the melted chocolate mixture and whisk until fully incorporated. Fold in the flour mixture and remaining 2 ounces of chocolate and mix until just combined. Cover with plastic wrap and chill in the refrigerator for at least 1 hour, or overnight.
4. Preheat oven to 325°F. Line a few baking sheets with parchment paper. Drop the dough onto the baking sheets, spacing the cookies 1-inch apart. Bake for about 10 minutes, until the tops are dry and cracked. Remove from the oven and top with a pinch of sea salt. Let cool for 5 minutes, then transfer to a wire rack and let cool completely.

http://www.mydailymorsel.com/2014/08/21/salted-chocolate-espresso-brookies/

Grasshopper Truffles

Ingredients

1 pkg (10oz) Keebler Grasshopper cookies

1/2 container of whipped icing (I used Cream Cheese flavor) 

60% Ghirardelli Cocoa bar for coating 

Andes mint candies (chopped or for melting)

Directions

1) Pulse cookies into powder in food processor.

2) Add half a container of icing of any flavor. 

3) Roll the mixture into 1 inch balls and place on wax paper on cookie sheet. 

4) Melt chocolate in double boiler or microwave. Add some of the Andes mints for more mint flavor. Dip truffle balls into chocolate and shake off excess. Place on wax papered cookie sheet. 

5) Garnish with chopped Andies mints on top. 

Peanut butter banana bites

These are a fun little snack when you need just a little sweet without breaking the calorie bank for the day. Super easy and at 50 calories each you cant go wrong.

• 2 bananas
• 2 Tbsp peanut butter
• 1 Tbsp milk
• 1/4 cup powdered sugar
• 4 oz dark chocolate

1. Slice the bananas into 1/2 inch bites. Stir the next 4 ingredients together until smooth and pipe on top of the banana pieces.
2. Melt 1/2 of the chocolate on a low heat setting in the microwave or double broiler and stir in the rest of the chocolate. (Your just lowering the temp of the chocolate so it doesn't melt the other ingredients.)
3. I stuck a toothpick in each piece and used a spoon to pour chocolate over the top of each banana and it seemed to work well.  Put on wax paper and put in fridge until they set.

Rainbow Fruit Kabobs

Rainbow Fruit Kabobs

Ingredients:

Red Fruit: Strawberries, Cherries, Apples, Raspberries, Watermelon, Cranberries, Red Grapes

Orange/Yellow Fruit: Oranges, Peaches, Papayas, Apricots, Pineapple, Bananas

Green Fruit: Granny Smith Apples, Kiwi, Grapes

Blue/Purple Fruit: Blueberries, Blackberries, Plums, Raisins, Figs, Grapes

Pink Fruit: Grapefruit

Directions/Tips:

I think these are pretty self explanatory. I have made these on several occasions, with and without chocolate dipped strawberries. They are healthy and something cool and sweet without feeling guilty.

Don't forget to soak the kabob sticks in water for 15 minutes prior. Serve with champagne, poppyseed dressing or cheesecake dip. These can also be made with vegetables!