Chocolate Covered Pretzels, Fruit, etc.

Chocolate Coated Pretzel and Dried Apricot

Chocolate Covered Pretzels, Fruit, etc.
Author: 
Recipe type: Snack, Candy, Gift
Prep time: 
Cook time: 
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Yield: Varies by size and type of dippers
 
During the holiday season, a favorite gift is chocolate coated pretzels, dried fruit, maraschino cherries or fresh fruit such as strawberries. The trick to making chocolate covered anything is to temper the chocolate. Once you have tempered the chocolate, you can dip whatever tasty treats you care to dip and place them on trays to cool completely and solidify. Properly tempered chocolate sets up easily into a glossy coating for your treats. While the process seemed scary to me for many years, it is a simple matter of controlling the temperature of the chocolate and mixing in unmelted chocolate to provide the seeds of the crystalline structure required for the glossy coat and snap of tempered chocolate.
Ingredients
  • Approximately 1 pound block or bar of good quality eating chocolate (Do not use chips as they don’t seem to temper the same way.)
  • Goodies to dip
Instructions
  1. To temper the chocolate use a serrated knife to make cuts that shave thin slices off the corners of the bar or block. Turn the block to get fairly small surfaces to cut and continue until the entire bar is cut up into small pieces.
  2. Put half the chocolate in a microwave-safe bowl or in a double boiler. If you are using a double boiler, do not allow boiling water to touch the bottom of the upper pot or get into the chocolate, which will make the chocolate seize up into a hard mass that cannot be tempered and will have to be used in a recipe that calls for a lot of liquid. If you are using the microwave oven, cook on high power for 30-60 seconds and stir to equalize the temperature throughout the chocolate. Cook for another 30-60 seconds and stir again until all of the chocolate is melted and the temperature reaches 105-115 degrees F. If you need to, cook again in 10 second increments, stirring after each increment until you get a uniform temperature and all the chocolate is melted. If you are using a double boiler, stir over hot water just until the chocolate is all melted and reaches temperature. Remove from the heat. If you overshoot on the temperature, stir and let the chocolate cool at room temperature until it reaches 115 degrees F or less.
  3. Add the remaining half of the chocolate and stir until all the chocolate is uniformly melted and the temperature reaches 88 degrees F. At this point the chocolate is tempered and can be used for dipping.
  4. When I dip pretzels, I use the hook end of a large unbent paper clip to hold the pretzel. I dip it into the chocolate and drag it on a non-stick silicone sheet lined pan to remove excess chocolate and then place it on a clean non-stick silicone sheet or parchment paper to set. At this point you can garnish with sprinkles, colored or plain sugar crystals, or other decorations. You need to garnish before the chocolate sets, so work quickly. Fresh fruit such as strawberries can be held by their hulls and things like dried apricots can be held with tongs or fingers and dipped only half-way. When you dip things like fresh fruit or maraschino cherries, make sure that you have dried the surface before attempting to dip so that the chocolate will adhere.
  5. Leftover tempered chocolate and the drips you have on your “excess” pan can be gently reheated to 88 degrees if they get too solid to work with.

Magic Chocolate Cake (vegan)


Magic Chocolate Cake (vegan)
Author: 
Recipe type: Cake, Bakery, Snack, Dessert
Prep time: 
Cook time: 
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Yield: 9
 
This vegan cake is made without milk or eggs and is moist, dark and delicious. It is a simple snack cake that can be put together in minutes without any special tools or ingredients provided you have unsweetened cocoa on hand. It is easy to make at the last minute for unexpected guests. Cakes like this one were developed during the depression era when butter and eggs were expensive or unavailable. For the holidays, I like to use mint flavored chocolate candies to make a light topping for the cake. All it really needs is a dusting of powdered sugar, but you can make that even more attractive by placing a pretty doily over the cake and sprinkling the sugar on top of that. Carefully remove the doily, leaving the pretty design in place.
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 cup white sugar
  • 4 tablespoons (1/4 cup) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon cider vinegar
  • 6 tablespoons vegetable oil
  • 1 cup water
  • Icing, mint chocolate candies, or powdered sugar as desired for the top
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix the flour, sugar, salt, soda, and cocoa together. Sift into an 8x8 inch ungreased cake pan. Make three depressions. Pour oil into one, vinegar into the second, and vanilla into the third well. Pour the water over all, and stir with a fork until the batter looks even in color and well blended.
  3. Bake for 30 to 40 minutes, or until a toothpick inserted in the middle comes out clean or the top springs back when pressed lightly. Top with Andes Mints or chopped Frango Mints while the cake is hot and spread them over the surface after they have had a couple of minutes to melt, frost with your favorite icing when the cake is cool or dust with powdered sugar.

German Chocolate Cake Cookies


German Chocolate Cake Cookies
Author: 
Recipe type: Cookies, Bakery, Dessert, Snack, Gift
Prep time: 
Cook time: 
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Yield: 24-32 bars
 
The original recipe for these cookies came to me from a summer intern when I was managing a software team. I changed the filling so that it would be more like a real German Chocolate Cake and changed the technique a little. These rich cookies now have a chocolate chip, pecan, coconut caramel filling. Heaven for German Chocolate Cake fans.
Ingredients
Caramel layer
  • 44 caramels ( 1 bag of Brach Milk Maid caramels usually works )
  • 1/3 cup evaporated Milk
Cake
  • 1 German Chocolate Cake packaged cake mix
  • 1/3 cup butter (softened)
  • 1/3 cup Evaporated Milk
Filling
  • 1 cup chocolate chips
  • 1 cup broken pecan pieces
  • 1 cup toasted shredded or flaked coconut
Instructions
  1. Preheat oven to 350 degrees.
Caramel layer
  1. Heat the caramels and evaporated milk together over low heat, stirring occasionally. Keep the mixture warm so that this is ready to pour over the base later.
Filling
  1. While the caramel is melting, mix the chocolate chips, pecans, and coconut in a bowl.
Cake
  1. Mix the cake mix and butter until no lumps are visible. A pastry blender works well for this. Stir in the milk to make a soft dough. Reserve 1/3 of the dough in the refrigerator. Press 2/3 of the dough in the bottom of a non-stick 13 x 9 baking pan, making a small rim around the edge. Bake for 6 minutes.
  2. Sprinkle the filling evenly over the partially baked dough. Pour the caramel mixture over the top of the filling. Pat the rest of the dough into small flat pieces with your finger tips and distribute on top of the caramel mixture to cover as much of the filling as you can, patching the pieces together if necessary.
  3. Bake again for 18-22 minutes.
  4. When the cookies have cooled a bit and the caramel is set, cut into 24 or 32 pieces. Cutting this into small pieces works because the cookies are very rich. Do not try to cut this before the caramel has set or it will ooze out and stick the cookies back together.

Talley’s Trail Mix


Talley's Trail Mix
Author: 
Recipe type: Snack, Gift
Prep time: 
Cook time: 
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Yield: 5 cups
 
Besides being delicious as a snack and providing energy for athletic endeavors with a healthful amount of protein, carbohydrate, and fiber, this trail mix makes a nice gift when packaged in a pretty airtight can, jar, or gift bag. The flavors can be adjusted to your tastes by changing the ingredients or the amounts of specific ingredients. This version was always a big hit at fund raisers, sold in holiday gift bags tied with colorful yarn or raffia. Thanks go to Talley for sharing her recipe. I use the Pumpkin Pie Spice to make the preparation easier instead of the list of spices she recommended.
Ingredients
  • All quantities are approximate.)
  • 1 cup cashews
  • 1 cup walnut pieces or halves (or pecans or combination)
  • 1 cup chopped dried apricots
  • 1/3 cup sunflower seeds, roasted
  • 1/3 cup tamari pumpkin seeds
  • 1 cup golden raisins (or whatever you have)
  • 1/2 cup dried cranberries
  • 1/4 - 1/3 cup sugar
  • 1/2 tsp ground cinnamon plus 1/8 – 1/4 tsp of each of the following: nutmeg, cloves, allspice, ginger (go easier on the stronger flavors) OR 1 1/2 teaspoons Pumpkin Pie Spice*
  • A pinch of salt
  • 1 large egg white
  • 1 tsp. water
Instructions
  1. Preheat the oven to 225 degrees F. In a large bowl or gallon zip-top plastic bag, mix all the ingredients together except for the egg white, salt and water.
  2. In a small bowl, beat the egg white and water with an electric mixer until frothy.
  3. Fold the frothy egg white into the nut-fruit mixture gently to avoid breaking up the nut pieces.
  4. Line a 9”x13” baking pan with parchment paper, aluminum foil or a silicone liner, such as Silpat. (The mixture will be very sticky as it bakes.) Spread the fruit and nut mixture into the pan in an even layer, avoiding the pan sides unless you are using a non-stick pan. Bake for 1 hour. Cool in the pan on a rack. When cooled, break the trail mix apart into pieces. Store the trail mix in an airtight container until ready to serve.
Notes
*You can use the individual spices or save some time (and possibly some money) by replacing the spices with ~1 1/2 teaspoons of pumpkin pie spice.

Turkey and Potato Curry Pockets


Turkey and Potato Curry Pockets
Author: 
Recipe type: Main dish, Entree, Snack
Prep time: 
Cook time: 
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Yield: 12 pockets, Serve 2 per person
 
These pockets turn leftover turkey or chicken, mashed potatoes and perhaps even leftover vegetables into a meal you would enjoy even if you had to start from scratch. The curried potato mixture is similar to what you might find in an Indian samosa, but these are baked in a pastry pocket instead of being fried. You can make your own pastry or use the packaged ones you find in the refrigerator case in the supermarket. You can store the unbaked pockets in the freezer for up to 2 months by placing them on a baking sheet and freezing them until they are firm enough to transfer to a freezer-weight plastic bag. Bake the frozen pies at 375°F for 30 to 45 minutes.
Ingredients
  • 2 Tbsp butter
  • 1 cup onion, diced or chopped finely
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons curry powder
  • 2 cups mashed potatoes
  • 1 cup frozen peas
  • 1 1/2 cups diced roasted turkey or chicken
  • 3 refrigerated rolled pie crusts
  • 1 egg, beaten
Instructions
  1. Preheat the oven to 400 degrees °F. Line a baking sheet with a non-stick silicone sheet such as Silpat or parchment paper. Heat the butter in a large non-stick skillet over medium heat. Add the onion, curry powder, salt and pepper and cook, stirring occasionally until the onion is golden brown and softened. Take off the heat. Add the mashed potatoes, peas and turkey.
  2. Unroll the pie crusts and cut each into 4 quarters. Divide the potato/pea/turkey mixture into 12 portions and place them on the dough, covering one half of each piece of dough. Fold the dough over the filling. Use a fork to press the edges to seal them and leave a decorative edge. Put the pies on the baking sheet. Brush with the beaten egg and bake until golden brown, 15 to 20 minutes.

Thanksgiving Sugar Cookies


Thanksgiving Sugar Cookies
Author: 
Recipe type: Bakery, Cookies, Dessert
Prep time: 
Cook time: 
Total time: 
Yield: 5 dozen
 
Just about everybody loves sugar cookies and these buttery cookies with the melt-in-your-mouth addition of cream cheese are especially lovable. They are flavored with the warm spices of the holiday season. If you don’t have pumpkin pie spice, you can use cinnamon and a little nutmeg, grated with a microplane instead. They are not like the heavier shortbread cookies, nor as “tough” as a rolled or pressed cookie. The flavor is more complex than a Snickerdoodle and I don’t find these cookies to be as doughy. They are fairly delicate and crispy and it is very hard to eat just one…or two…or three. While I call them Thanksgiving Sugar Cookies, I am thankful that they are delicious any time of year. I was trying to count how many I made in this last batch so I could write the number down for you with some authority, but I started eating them as I put them on the cooling rack. I’m pretty sure it made around 5 dozen cookies.
Ingredients
  • 1 cup butter – 2 sticks or 1/2 pound (leave at room temperature for about an hour)
  • 8 ounces cream cheese (leave at room temperature for about an hour)
  • 1 1/2 cups granulated sugar + more for dipping a glass to press the cookies
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt (only if using unsalted butter)
Instructions
  1. Cream the butter and cream cheese together in a large bowl. Beat in the sugar (and salt, if using) until smooth. Beat in the egg and vanilla extract. Mix the flour, baking powder and pumpkin pie spice together until the color is uniform. (Be sure to get any lumps out of the baking powder before pouring it in the flour.) Stir the dry ingredients and wet ingredients together just until combined. Chill an hour or more to firm up the dough to make it more manageable.
  2. Heat the oven to 375 degrees F. Roll tablespoons of the dough into balls quickly with the palms of your hands. Place them on ungreased cookie sheets about 2 inches apart. A one-tablespoon spring-loaded scoop makes this very easy. Fill a shallow bowl with granulated sugar. Rub a very small amount of cookie dough (to make the sugar adhere) on the flat bottom of a glass or a small metal measuring cup that fits in the shallow bowl. Dip the glass in the sugar and flatten each ball of dough into a thin circle, dipping the glass back into the sugar for each cookie.
  3. Bake 10 to 15 minutes, until the edges are lightly browned. Remove from the cookie sheets and cool on wire racks.

English Toffee

Toffee topped with chocolate or chocolate and almonds

 

 

 

 

 

 

 

 

English Toffee
Author: 
Recipe type: Candy, Snacks, Gifts, Vegetarian
Prep time: 
Cook time: 
Total time: 
Yield: 2+ pounds
 
This recipe makes a crunchy, nutty, chocolate-covered toffee that is perfect for holiday gifts and parties. You will probably have to make more than one batch as it is pretty irresistible. Candy gets very hot when it is cooking, so this is not a good recipe to make with children. Store the candy in an airtight container or it will tend to get sticky. If you use salted butter, omit the salt in the recipe. This is the kind of recipe where having the right tools can make a big difference in how easily the job is accomplished, but you can make this uncomplicated candy even if you have none of these tools. A candy thermometer, offset spatula, non-stick silicone spatula and non-stick silicone pan liner make this so simple any cook can be successful with little effort. I prefer to prepare the candy with small nut pieces/nut dust on top of the chocolate layer, as it is neater to break and eat. You can put chocolate on both sides of the candy by leaving about 1/3 of the chocolate aside and melting it for application once the first side has set, but I find that unnecessary.
Ingredients
  • 1 1/2 cups whole almonds
  • 8 ounces unsalted butter (2 sticks)
  • 1 cup granulated sugar
  • 2 tablespoons water
  • 1/2 tsp salt
  • 1 teaspoon vanilla
  • 8 ounces bittersweet or semi-sweet chocolate (bar broken into small pieces or 1 1/3 cups chocolate chips)
Instructions
  1. Toast the almonds on a baking sheet at 325 degrees for about 10 minutes or until they are slightly darker throughout. Do not over-toast or the nuts will taste bitter. Using a silicone pan liner such as Silpat reduces the chances of burning the bottoms of the nuts and allows you to toast the nuts without any stirring. Let the nuts cool. Using a rocking motion, chop them into small pieces with a chef’s knife, holding the point of the knife against the cutting board and lifting the handle slightly and rotating the knife to a new position for the next cut. Set aside about 1/4 cup of the smaller pieces and 'dust' to use for topping the candy.
  2. Line the baking sheet with aluminum foil or use a silicone pan liner such as Silpat.
  3. Place the butter, sugar, salt and water in a heavy pan on medium heat. The mixture will foam up as it cooks, so the pan should be at least twice as deep as the ingredients. Place a candy thermometer in the mixture. Cook, swirling the mixture occasionally until the foaming subsides. At this point, the candy will cook rapidly. Continue to cook, stirring constantly with a heat-resistant spatula or wooden spoon until the candy reaches the hard-crack stage at 300 degrees (see Note). The candy will be a golden brown caramel color. Remove the pan from the heat immediately. The temperature will continue to rise. Working quickly, stir in the vanilla and the larger quantity of nuts. Pour onto the prepared baking sheet and spread and smooth the surface with your spatula or spoon to about 1/4 inch. Distribute the chocolate pieces over the candy and allow them to melt for two minutes. Spread the chocolate over the surface. An offset spatula will help spread it evenly. Sprinkle the almond dust/nuts that you put aside onto the chocolate, pressing them in lightly to help them adhere. Cool the candy until the chocolate is set, break it into pieces and store in an airtight container with waxed or parchment paper between the layers. You can also put the candy in the refrigerator for 30 minutes to set the chocolate.
  4. Note: If you are not using a candy thermometer, you can test for the hard crack stage by dropping a little of the molten syrup into very cold water that you have standing by next to the stove. At hard crack it will form brittle threads that break when bent. Be careful not to touch thick pieces of candy in the water as they are likely to be hot. You cannot leave the candy on the heat while you are testing or it will burn the sugar and cause the caramel to be bitter.

 

Caramel Popcorn


Caramel Popcorn
Author: 
Recipe type: Snacks, Gifts, Vegetarian
Prep time: 
Cook time: 
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Yield: 8 quarts
 
Whether you think of caramel corn as a Halloween treat, an inexpensive holiday gift or a delicious snack, this recipe is easier to prepare than recipes that have you cook the syrup to a higher temperature before covering the popped corn. The oven heat finishes cooking the candy, while stirring the warm corn helps distribute the syrup evenly. Fill decorated holiday cellophane bags with cooled caramel corn and tie with ribbons or raffia to make great trick or treat favors or stocking stuffers for family, friends and coworkers. Fill a large tin with caramel popcorn to make a substantial holiday present that is fresher and more personal than mail order popcorn.
Ingredients
  • 2 cups brown sugar, packed firmly
  • 1/2 pound (1 cup) butter
  • 1/2 cup light corn syrup (Karo)
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla (optional)
  • 7 to 8 quarts popcorn (see Note)
  • 1 cup of salted peanuts (optional)
Instructions
Note:
  1. One (1) ounce or 1/8 cup or 2 tablespoons of unpopped popcorn will make approximately a quart of popped corn; therefore you will need to pop about 1 cup popcorn kernels. I prefer the electric poppers that have a stirrer in the bottom which make up to 6 quarts at a time because I find that air-popped corn sometimes has a scorched taste. Depending on your popper, you might need to pop the corn in two batches. Of course if you don’t have a special appliance, you can pop corn in a large pot. Use 1 to 2 tablespoons of oil per half cup of kernels and shake the pot as you hear the kernels popping to avoid burning the corn. When the popping slows down, remove the pot from the heat and transfer the popped corn to your baking pan.
PREPARATION:
  1. Pre-heat the oven to 200 degrees. Use a large, non-stick roasting pan or lightly oil a large baking pan or roasting pan. If you have a silicone liner such as Silpat, you can also line your pan with that. Check the capacity of your pan before you find yourself with a lot of popcorn and a pot of hot syrup. If one pan is not large enough, plan to split the ingredients between two pans. Pop enough corn kernels to get 7 to 8 quarts of popped corn (about one cup). Place the popped corn (and the peanuts if you are using them) into your baking pan. You can leave the popped corn in the oven in your baking pan while you make the second batch and prepare the syrup. Boil sugar, butter, corn syrup and salt to the soft ball stage, 234° to 238° on a candy thermometer. If you don’t have a candy thermometer, just boil without stirring for 5 minutes. Add the baking soda (and vanilla if you are using it) and stir well. Be careful, as the hot sugar syrup will foam up when you add the soda. Pour the syrup over the popcorn and stir. Bake for 1 hour, stirring every 10 to 15 minutes. If your oven doesn’t go that low, check the popcorn and stir more frequently. The caramel corn should be golden in color and feel less sticky when it is done. Slightly underdone is better than overdone. Remove from the oven and cool. When it is cool, break into pieces if necessary and store in airtight containers.

Pralined Almonds

 

 

 

 

 

 

Pralined Almonds
Author: 
Recipe type: Snack, Gift, Vegetarian
Prep time: 
Cook time: 
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Yield: 2 1/2 cups
 
Pralined almonds, also known as candied almonds, are a sweet treat that can be eaten whole as a snack, crushed for decorating frosted cakes or adding to ice cream sundaes, or chopped coarsely to add to salads. They make a great hostess or holiday gift in a pretty jar with a ribbon or in a decorative can. The recipe itself is very easy, but I do not recommend trying to cook more than one batch at a time as stirring the sandy, sugar-coated nuts can take a bit of effort until the sugar re-liquefies.
Ingredients
  • 1/3 cup water
  • 3/4 cup granulated sugar
  • 2 cups whole almonds (untoasted)
  • 1 tablespoon salted butter
Instructions
  1. Line a baking sheet with a silicone liner such as Silpat or aluminum foil to use later for cooling the nuts. In a medium saucepan with a handle you will be able to hold onto securely, heat the water and the sugar over medium heat without stirring until the temperature reaches approximately 248F degrees on a candy thermometer. If the thermometer is not completely submerged in the syrup, tilt the pan a bit to get an accurate reading. Remove the pan from the heat and quickly stir in the almonds with a wooden spoon or other strong, heat-proof utensil. Continue to stir until the sugar crystallizes and appears sandy. Return the pan to the stove top and cook the almonds over medium heat, stirring constantly until the crystallized sugar liquefies and coats the nuts. This will take about 10 minutes. Be careful to not overcook at this point or you’ll risk burning the nuts and the caramel, which can taste bitter if it burns. Remove the pan from the heat and stir in the butter. Spread the nuts on the lined baking sheet and working quickly with two forks, separate the nuts from each other. Allow to cool. If you find that you have too much butter coating the cool nuts, blot with paper towels. Store the almonds in an airtight container for up to two weeks.

 

Toasted Walnuts with Rosemary


Hard to photograph...Delicious to eat

 

 

 

 

 

 

 

Toasted Walnuts with Rosemary
Author: 
Recipe type: Snack, Gifts, Vegetarian
Prep time: 
Cook time: 
Total time: 
Yield: 4 cups
 
Whether you are serving these as a snack, with drinks or using them to dress up a salad or sautéed vegetables, you will enjoy the earthy, resinous flavor of the rosemary and the salty-sweet-spicy combination of salt, sugar, and black pepper. They are delicious warm, but if you are packaging them, make sure they are completely cool. They also make a nice hostess or holiday gift. Do not substitute table salt for the kosher salt. The larger crystals of the kosher salt not only add a nice texture and crunch of salt in some bites, but the same volume of table salt has twice the saltiness of kosher salt. You can use any of the larger-grained sea salts. You can make the dried ground rosemary by stripping fresh rosemary needles from their stems and leaving them to dry on a sheet of parchment paper for a day or two. Grind them in a blender or electric coffee grinder. If you do not have ground rosemary, you can substitute 3 tablespoons of chopped, fresh rosemary needles.
Ingredients
  • 4 cups (1 pound) walnut halves
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon dried ground rosemary needles
  • 2 teaspoons kosher salt
  • 1 tablespoon granulated sugar
  • 2 teaspoons coarsely ground fresh black pepper
Instructions
  1. Heat the oven to 350°F.
  2. In a medium bowl, mix the rosemary, salt, sugar, and pepper. Add the nuts, drizzle in the oil and gently mix all of the ingredients until the nuts are evenly coated with the oil and the seasonings. Transfer to a baking sheet lined with a non-stick silicone liner such as Silpat or aluminum foil. Bake on the middle rack of the oven, stirring occasionally until the nuts are golden and toasted, about 15 minutes. Cool the nuts in the pan on a cooling rack. When the nuts are cool, transfer to a serving bowl or an airtight container. These will keep for 2 weeks at room temperature.

 

Chocolate Pudding


Flavored with orange and garnished with orange zest

 

 

 

 

 

 

 

 

 

Chocolate Pudding
Author: 
Recipe type: Desserts, Snacks, Vegetarian
Prep time: 
Cook time: 
Total time: 
Yield: 4 1/2 cup servings
 
When the weather starts turning colder, my thoughts move to comfort food and nothing says comfort better than chocolate pudding. There is no comparison between home-cooked pudding and instant pudding or those little tubs of pudding you find in the supermarket refrigerated section. Since this comes together in minutes, there is no reason to deprive yourself of the chocolaty goodness. You can use vanilla, almond, orange, or any flavoring you like with chocolate, but start with no more than half a teaspoon and taste before adding more. Some flavoring agents are very strong. My favorite is orange extract. For a mocha flavor, dissolve a teaspoon of instant coffee granules into the mixture before you start cooking it. An attractive way to serve the pudding is to layer it with berries or bananas and whipped cream in a parfait glass. If you need an almost effortless dessert for guests, you can pour the pudding into a pre-baked pie shell or graham cracker crust, chill, and top it shortly before serving with swirls of sweetened whipped cream scented with a little vanilla extract. This is an excellent recipe for making with children, especially if you use the microwave oven method.
Ingredients
  • 3 tbsp granulated sugar
  • 3 tbsp cornstarch
  • 4 tbsp unsweetened cocoa powder
  • A pinch of salt (optional)
  • 2 cups milk, half and half, or soy milk
  • 1 tsp vanilla extract or 1/2 to 1 teaspoon of other flavoring
Instructions
  1. In a medium sauce pan (stove-top method) or 2 quart microwave-safe bowl, sift the dry ingredients together or whisk them together thoroughly until there are no little lumps. Whisk in the cold milk using a small amount at first and then the rest once all the dry ingredients are moistened. Using the stove-top, cook over medium heat, stirring constantly at the end, until the mixture comes to a boil and thickens. In a microwave oven, cook on high stirring at 1 minute intervals for about 5 to 6 minutes. Remove the pan from the heat and stir in the flavoring. Spoon into serving dishes. If you are not cooling the pudding in individual serving dishes, you can cover the surface of the pudding with plastic wrap to avoid the formation of a “skin”. Garnish and serve.