Chocolate Monday (To Remove the Blahs) !! 🌞

[justaprogressive]

Chocolate Macaroons

Yield: 1 Serving

1 3/4 c Coconut; unsweetened
4 1/4 c Rolled oats or oatmeal
1/4 lb Butter
5 oz Milk
2 1/2 c Sugar
1/2 t Vanilla
2/3 c Cocoa powder, unsweetened
Salt

1. In bowl, mix oats and coconut.

2. In large pot place butter, milk, sugar, vanilla, a pinch of
salt and cocoa. Mix well and bring to low boil and stir.

3.Remove from stove and stir in oats and coconut.

4.With large spoon make cookies on oiled sheet. Let cool
for at least 30 minutes.

N.B. These taste great the first day but they do not keep well.

From "371 Best Chocolate Recipes"
https://www.overdrive.com/media/241000/371-best-chocolate-recipes-mouthwatering-baking-and-cook

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Chocolate Mint Sugar Cookie Drops

Yield: 12 Servings

2 1/2 c Flour; Unbleached
1 1/2 t Baking Powder
3/4 t Salt
1 1/4 c Sugar; Divided
3/4 c Vegetable Oil
2 Eggs; Large
1 t Vanilla Extract
1 1/2 c Mint-Chocolate Chips; ****

****Use 1 10-oz bag of *Nestles Mint-Chocolate Chips in this recipe.

In medium bowl, combine flour, baking powder and salt; set aside.
In a large bowl, combine 1 cup sugar and vegetable oil; mix well. Beat
in eggs and vanilla extract.Gradually beat in the flour mixture.

Stir in Mint-Chocolate chips.Shape into balls using rounded
teaspoonfuls of dough; roll in remaining 1/4 cup of sugar.

Place on ungreased cookie sheets.Bake at 350 degrees F. for 8
to 10 minutes.

Cool completely on wire racks.

****(Ed. Note) Nestle's has adulterated their mint chocolate chip morsels recipe.
Guittard still makes dark chocolate mint morsels worthy of the name.

From "371 Best Chocolate Recipes"
https://www.overdrive.com/media/241000/371-best-chocolate-recipes-mouthwatering-baking-and-cook

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Swedish Balls

1/2 lb Butter
1 1/2 c Sugar
2 Eggs
1/2 c Strong cold coffee (instant)
2 ts Vanilla
1 c Cocoa
4 c Quick-cooking oats, uncooked

Cream butter and sugar. Blend in eggs. Add coffee, vanilla, and cocoa.
Mix. Add oats and mix well.

Chill 1 to 2 hours. Shape into one-inch balls. Roll in sugar.

Store in air tight container. Keep refrigerated.

Makes 5 dozen.

From "Chocolate Recipes for Chocolate Lovers"
https://www.goodreads.com/en/book/show/10618591-chocolate-recipes-for-chocolate-lovers


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CHOCOLATE CARAMEL PECAN BUNDT CAKE

There’s something about the patterns that emerge on this delicate
cake that make me feel like I’ve been transported to my grandmother’s
kitchen in the 1950s. This is an all-in-one cake—caramel topping, pecan
filling, and delicious cake that cook all at once! Guests will be convinced
that you slaved over this Bundt cake, but it’s really an easy recipe. Once
you pop it in the oven, your work is done. I make this as often for brunch
as I do for a dinner party dessert.

MAKES ONE 9-IN [23-CM] BUNDT CAKE

1 Tbsp unsalted butter, plus 1 cup [220 g], at room temperature
2 Tbsp light corn syrup
1 Tbsp water
1/2 cup [100 g] firmly packed dark brown sugar
2/3 cup [80 g] pecan halves
31/2 cups [525 g] Semisweet Chocolate Baking Wafers
11/3 cups [160 g] all-purpose flour
1/8 tsp salt
6 large eggs
1 cup [200 g] granulated sugar
2 tsp vanilla extract
1 cup [170 g] Milk Chocolate Baking Chips or Guittard Butterscotch Baking Chips
(optional)

Preheat the oven to 350°F [180°C]. Butter a 9-in [23-cm] Bundt pan if it is not nonstick.

In a small microwave-safe bowl, combine the 1 Tbsp butter, corn syrup, water,
and brown sugar. Microwave in 30-second intervals, stirring after each interval,
until the butter is melted and the sugar has dissolved. Whisk until the mixture
is smooth, pour into the prepared Bundt pan, and sprinkle in the pecans. Set aside.

Melt the semisweet chocolate wafers and the remaining 1 cup [220 g] butter
together using a hot water bath or the microwave oven. Stir until completely
melted and smooth. Remove the bowl from the water if you used a hot water
bath and set aside to cool.

In a small bowl, combine the flour and salt. Set aside.

In a large bowl, with a hand mixer, beat together the eggs, granulated sugar,
and vanilla on high speed until the mixture is light and has doubled in volume,
about 5 minutes. Stir in the cooled melted chocolate mixture on low speed.
Gradually beat in the flour mixture until combined. Stir in the milk chocolate
chips (if using). Pour the batter into the Bundt pan over the pecans.

Bake for 50 to 55 minutes, or until a toothpick inserted into the cake comes
out clean. Remove the pan from the oven. Place a large inverted serving
platter over the cake and quickly flip the cake upside down, gently shaking
it to loosen the cake from the pan. Let the Bundt pan sit on top of the platter for
up to 10 minutes to let all of the caramel drip out onto the plate. Cool
completely before serving.

Store in an airtight container at room temperature for up to 2 days


From "Guittard Chocolate Cookbook"
https://www.goodreads.com/book/show/24395611-guittard-chocolate-cookbook


MMMMMmmmmm It's Chocolate. Eat It, You'll Feel Better!!