Archive for the ‘Chocolate’ Category

Chewy Fruit Bars

Wednesday, December 21st, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

1/2 cup vegetable shortening
1 cup granulated sugar
1 large egg
1/4 cup molasses
1/4 cup water
1/2 teaspoon pure vanilla extract
2 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, ground
2 teaspoon ginger,ground
1 teaspoon allspice or cloves
1/8 teaspoon mace, ground
1/4 teaspoon sea salt
3 to 3-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup raisins or dried apricots, chopped
1 cup pitted dates or prunes, chopped
1/2 cup Choclatique Dark Chocolate Chips
3/4 cup walnuts, chopped
1 tablespoon evaporated milk


Grease 2 baking sheets. In a large bowl, beat together shortening, sugar and egg until creamy. Add molasses, water, vanilla, cinnamon, nutmeg, ginger, allspice or cloves, mace and salt, beating well. Add flour and baking soda and stir until well blended. Stir in fruits, nuts and chocolate chips. Refrigerate dough until no longer sticky, one hour or more. Preheat oven to 350°F. Divide dough into four equal portions. Shape each portion into a log 14 inches long and 1 inch in diameter. Place two logs on each greased baking sheet. Pat down each log until flat and each strip is 2 inches wide. Brush tops with evaporated milk. Bake for 15-17 minutes or until golden. Cool 15 minutes on pan and then cut into 1 inch diagonal pieces. Cool completely. Note: If not sweet enough for your taste, frost with a thin glaze of white chocolate-butter icing.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Carolyn Olenius, Los Angeles, California.

From The Choclatique Holiday Recipe Card Collection

White Chocolate Cashew Shortbread

Tuesday, December 20th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

2 cups cake flour, sifted
1/2 teaspoon baking powder
1 cup unsalted butter (2 sticks)
1/2 cup confectioner’s sugar
1 cup cashews, salted, chopped
1/2 cup Choclatique White Chocolate Chips, Chopped


Preheat oven to 375°F. Sift flour and baking powder together; set aside. Cream butter until soft, then work in sugar with your hands until smooth. Stir in flour mixture and blend well. Stir in cashews and chocolate chips. Chill at least one hour. Divide dough in half and roll dough one portion at a time about 1/3-inch thick on lightly floured board or pastry cloth. Refrigerate other half until ready to roll. Work fast. Cut into 1-1/2 inch squares. Place on an ungreased cookie sheet. Bake at for 15 minutes. Cool on wire racks.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Marjorie Dupree, Torrance, California

From The Choclatique Holiday Recipe Card Collection

Old-Fashioned Anise Snaps

Friday, December 16th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

1 cup, plus 2 tablespoons unsalted butter
1 cup granulated sugar
1 cup brown sugar, packed
1 large egg
1 teaspoon maple extract
2-1/2 cups all-purpose flour
3 tablespoons
Choclatique Natura Unsweetened Cocoa Powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cloves, ground
1/2teaspoon cinnamon, ground
1 tablespoon anise seed, finely crushed
1/2 cup pecans, finely chopped


Preheat oven to 375°F. Cream together butter, sugar, brown sugar, egg and maple extract. Sift together flour, cocoa powder baking soda, salt, cloves and cinnamon. Slowly stir dry ingredients into butter mixture. Fold in anise seed and pecans. Divide dough in half. Shape into two 10 inch rolls. Wrap and chill at least four hours. Cut into 1/4 inch slices. Place on ungreased sheet pan. Bake for 10-12 minutes.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Judy Gillham, Whittier, California.

From The Choclatique Holiday Recipe Card Collection

Amaretto Cookies

Thursday, December 15th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

1/2 cup Amaretto liqueur
2/3 cup dark brown sugar
1/2 cup unsalted butter (no substitutes—I use Plugra)
1/2 cup all-purpose flour, un-sifted
2 tablespoons Choclatique Natura Unsweetened Cocoa Powder
1 cup pecans, finely chopped


Preheat oven to 350°F. Combine Amaretto, sugar and butter in a saucepan and bring to a boil. Remove from heat and stir in flour and cocoa powder, whisk until all lumps are gone, then stir in pecans until well blended. Let this mixture sit for 5-10 minutes. You’ll have the best results if you use a heavy gauge non-stick baking sheet for this procedure. Drop by level teaspoon on cookie sheet only six cookies at a time. The mixture spreads while baking. Bake for 8-10 minutes until brown and bubbly. Cool 1 minute on sheet. While still warm, work quickly removing each cookie and rolling it up immediately (barely overlapping ends). Place the cookies on a cool surface. Note: They become very fragile as they cool and become crisp. If the cookies become too hard to roll, return them to the oven for a minute. Store in an air-tight container. They freeze very well.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Courtesy of Sandy Hudson, Fountain Valley, California.

From The Choclatique Holiday Recipe Card Collection

Zucchini-Chocolate Brownies

Wednesday, December 14th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

1-1/2 cups granulated sugar
1/2 cup vegetable oil
2 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon sea salt
1 1/2 teaspoon baking soda
1/2 cup Choclatique Rouge Unsweetened Cocoa Powder
2 cups zucchini, ground, drained
1/2 cup walnuts, chopped (optional)


Combine sugar, oil and vanilla. Slowly add in flour, salt and baking soda. Mix in cocoa. Finally, stir in zucchini and chopped nuts, if using. Bake in a 9 x 13-inch greased pan at 350°F for 30-35 minutes. Cool, cut and enjoy.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of the Wichita Eagle-Beacon, Wichita, Kansas.

From The Choclatique Holiday Recipe Card Collection

White Chocolate Confection Bark

Tuesday, December 13th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

1 pound Choclatique Snowy White Chocolate
2 cups stick pretzels
1 cup raisins
1 cup salted nuts


Melt chocolate in a double boiler. Add other ingredients. Spread on cookie sheet covered with waxed paper. Refrigerate for a short time until firm. Remove form paper and break or cut into small pieces.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Dorothy Bair, Glendale, California.

From The Choclatique Holiday Recipe Card Collection

Walnut Chip Bars

Monday, December 12th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

Crust:
1 cup all-purpose flour, sifted
1/2 cup light brown sugar
1/2 cup unsalted butter

Filling:
2 large eggs
1 cup light brown sugar
1 teaspoon pure vanilla extract
2 tablespoons all-purpose flour
1 teaspoon baking powder
1 cup walnuts, chopped
1 cup Choclatique Dark Chocolate Chips


Preheat oven to 350°F. Mix together 1 cup flour and 1/2 cup brown sugar. Cut in butter until crumbs form. Press into a lightly greased 9 inch square pan. Bake at 350°F for 10 minutes. Remove from oven and cool for 10 minutes. Turn oven up to 375°F. Beat eggs slightly, gradually adding 1 cup brown sugar, then vanilla. Stir together flour and baking powder and add to egg mixture. Spread over baked crust. Sprinkle evenly with walnuts and chocolate chips. Bake at 375°F for 20 minutes or until golden brown. Cool and cut into bars.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Sharon Marshall, Costa Mesa, California.

From The Choclatique Holiday Recipe Card Collection

Chocolate Toffee Squares

Friday, December 9th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

3/4 cup unsalted butter
1 cup dark brown sugar
2 large egg yolks
1 teaspoon pure vanilla extract
2 cups all-purpose flour
8 ounces Choclatique Prestige Milk Chocolate
1/3 cup pecans or walnuts, chopped


Preheat oven to 350°F. Cream together butter and sugar. Mix in egg yolks and vanilla. Stir in flour. Spread on an ungreased cookie sheet. Bake for 30 minutes. While still hot, break up the 1/2 lb. of Milk Chocolate into pieces and spread on top to melt. Sprinkle with chopped pecans or walnuts and cut into squares.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Eve Honthaner, Studio City, California.

From The Choclatique Holiday Recipe Card Collection

Tatro’s Kitchen Sink Cookies

Thursday, December 8th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

Yield: 5 dozen cookies

2 cups butter or margarine
2 cups light brown sugar
2 cups granulated sugar
4 large eggs
4 cups all-purpose flour
2 teaspoon baking powder
1 tablespoon baking soda
1-1/2 cups chunky peanut butter (optional)
2 teaspoon pure vanilla extract
4 cups rolled oats
4 cups puffed rice cereal, crushed
2 cups sweetened coconut, shredded
3 cups Choclatique Dark Chocolate Chips


Preheat oven to 350°F. In bowl of electric mixer, cream butter and sugars. Add eggs and mix well. Sift together flour, baking powder and baking soda. Add to butter/sugar mixture. Stir in remaining ingredients one at a time, mixing after each addition. Drop cookies by tablespoonfuls onto cookie sheets. Flatten cookies with back of fork. Bake at 350°F for 8-10 minutes or until nicely browned. Remove cookies to cooling rack. Store in airtight container or freeze.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Lou Ellen Tapia, Chula Vista, California.

From The Choclatique Holiday Recipe Card Collection

Grandma Brown’s Chocolate Cookies

Wednesday, December 7th, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

1/2 cup shortening (vegetable or butter)
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
7/8 cup whole milk
2 cups all-purpose flour
1/8 teaspoon salt
1 teaspoon baking soda
3 ounces Choclatique Midnight Unsweetened Chocolate, melted
1/2 cup nuts, chopped (walnuts or pecans)


Preheat oven to 350°F. Cream shortening and sugar. Add eggs and beat. Mix vanilla with milk. In separate bowl, sift together flour, salt and baking soda. Alternate adding milk mixture and dry ingredients to egg mixture. Add melted chocolate and finally the nuts. Drop by spoonful onto a greased cookie sheet. Bake at 350°F for about 12 minutes. When cool, spread mocha frosting on top.

Mocha Frosting: Dissolve 1 teaspoon instant coffee in 1/4 cup hot water. Mix 2 cups confectioner’s sugar and 3 tablespoons Choclatique Rouge Cocoa Powder with 3 tablespoons butter. Add 1/2 teaspoon pure vanilla extract and the coffee. Add more sugar or coffee for desired consistency.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe is courtesy of Genevieve Brown, Laguna Hills, California.

From The Choclatique Holiday Recipe Card Collection