Flourless Chocolate Cake
Ingredients
½ cup water
¼ teaspoon salt
¾ cup white sugar
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
6 eggs
Directions
Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside. Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
Chocolate Cakes with Liquid Centers
Ingredients ½ cup butter
½ cup butter
4 (1 ounce) squares bittersweet chocolate 2 eggs
2 eggs
2 egg yolks
¼ cup white sugar 2 teaspoons all-purpose flour
2 teaspoons all-purpose flour
Directions
Preheat oven to 450 degrees F (230 degrees C). Butter and flour four 4 ounce ramekins or custard cups. In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted. Beat the eggs, egg yolks and sugar together until light colored and thick. Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined. Divide the batter between the four molds and bake at 450 degrees F (230 degrees C) for 6 to 7 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, if desired.
Valentine Strawberries Ingredients
Ingredients
8 ounces pink candy melts
8 ounces white candy melts
8 ounces bright pink candy melts
24 large fresh strawberries sprinkles as needed
Directions
Line a baking sheet with parchment or wax paper. Microwave candy melts in separate bowls, 1 bowl at a time, stirring every 30 seconds, until melted. Dip strawberries into desired color of candy melts. Let excess candy drip off, then set on the prepared baking sheet. Drizzle with another color of candy melts. Top with sprinkles. Chill strawberries until set, at least 15 minutes and up to 2 days.
Chocolate Strawberry 'Shortcake'
Ingredients
1 chocolate graham cracker square
1 tablespoon crushed pretzels Reddi-wip® Original Dairy Whipped Topping
¼ cup cut-up fresh strawberries
Directions
Combine crushed graham cracker and pretzels in serving dish. Top with one serving (2 tablespoons) Reddiwip, strawberries and another serving Reddi-wip. Serve immediately.
Moist Red Velvet Cupcakes Ingredients
Ingredients
½ cup butter
1 ½ cups white sugar
2 eggs
1 cup buttermilk
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 ½ teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.
Cool in the pan set over a wire rack. When cool, frost with desired frosting.
Cannoli alla Siciliana
Ingredients
2 pounds sheep's milk ricotta cheese 1 ½ cups confectioners' sugar
1 ½ cups confectioners' sugar
¼ cup mixed peel
1 ½ ounces dark chocolate, finely chopped
Cannoli Shells:
1 ¼ cups all-purpose flour
3 tablespoons dry Marsala wine, or more to taste
1 tablespoon butter, softened
1 tablespoon white sugar 2 teaspoons vinegar, or more
2 teaspoons vinegar, or more to taste
corn oil for frying
Topping:
3 tablespoons chopped pistachio nuts 2 tablespoons confectioners'
2 tablespoons confectioners' sugar, or to taste
Directions
Beat ricotta cheese and 1 1/2 cup confectioners' sugar together in a bowl until smooth. Stir in mixed peel and chocolate. Cover and refrigerate for 3 hours. Mix flour, Marsala wine, butter, sugar, and vinegar together in a bowl to make cannoli dough. Wrap in plastic wrap; let rest for 30 minutes.
Knead dough on a lightly floured work surface until smooth. Roll to 1/8-inch thickness. Cut into twenty 4- inch squares. Wrap each square around a metal tubular mold, overlapping ends and dabbing with warm water to seal. Heat oil in a large saucepan over mediumhigh heat. Lower some cannoli molds into the hot oil; cook until shells are golden and crisp, about 10 minutes. Drain on paper towels.
Repeat with remaining cannoli molds. Cool briefly; twist molds carefully to remove shells. Let shells cool completely, about 15 minutes.
Fill cooled cannoli shells with ricotta filling using a spoon or piping bag. Arrange cannoli on a serving platter.
Garnish with pistachios; sprinkle 2 tablespoons confectioners' sugar on top.
Jeanne's Chocolate Kiss Cookies
Ingredients
1 ¼ cups butter
2 cups white sugar
2 egg
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
54 milk chocolate candy kisses, unwrapped
⅓ cup granulated sugar for decoration
Directions
Preheat oven to 350 degrees F (175 degrees C). In large bowl mix butter and sugar till fluffy, add eggs and vanilla mix well. Sift together flour, cocoa, baking soda, and salt, and add to creamed mixture. Roll dough into balls about 1 inch in diameter then roll in white sugar. Place balls on ungreased cookie sheet and bake for 8 to 10 minutes.
Place unwrapped chocolate kiss in the center of each cookie while still hot. Let cool and enjoy!