Simple But Tasty Chocolate and Dessert Recipes
Some people find baking quite hard" getting the mixture just right is often more an art than a science, and not everyone has all the things you need for a good cake in their cupboards at all times. For this reason, boxed cake mixtures are very popular. The good news is, boxed cake mixtures are actually fairly good" they usually contain similar ingredients to a good cake or desert recipe, and they save a lot of time and effort by being pre-measured, and ready to use.
Chocolate is a great way to spice up many recipes. Usually, for desert recipes, chocolate will need to be melted in a double boiler.
A double boiler uses a heat proof bowl (glass ones such as Pyrex bowls are ideal), and a sauce pan that is big enough that the bowl can rest on the top, without the base of the bowl touching the bottom of the sauce pan. Put some water in the pan, and bring it to the boil, then place the bowl in the pan, and put the chocolate pieces in it. Stir the chocolate until it is smooth.
The best way to prepare the chocolate is to cut it into small pieces, about the size of a chocolate chip. The chocolate will melt much more smoothly in smaller pieces.
Chunk Chocolate Desert Recipes
Chunk chocolate related recipes are great. You can spice up a recipe that uses ordinary chocolate chips by using chunks of chocolate instead, to make them a little more chocolaty, or just to add a little surprise to the recipe. Using chunks of chocolate instead of a chocolate chip can really change the texture, and bring new life to an old and familiar recipe.
One recipe that really gains from having chunks of chocolate added is oatmeal cookies. The no-bake version uses three cups of quick cooking oats, two cups of granulated sugar, one third of a cup of unsweetened cocoa powder, on third of a cup of milk, one stick of a unsalted butter, and half a cup of chocolate cut into chunks.
To make the cookies, prepare two cookie sheets, ready for laying out the cookies to set, then melt the butter and milk over a medium head. Combine the sugar and cocoa in a small bowl, and measure the oats into a large heat proof bowl. Add the cocoa and sugar mixture to the milk and butter, and cook for three minutes, then remove from the head and mix in the oats.
Once the mixture it thoroughly combined, fold in the chocolate chunks, and spoon out a tablespoon at a time onto the cookie sheets. Let them cool, then enjoy! If you need to store them, do so in an airtight container, at room temperature.
Chocolate is a great way to spice up many recipes. Usually, for desert recipes, chocolate will need to be melted in a double boiler.
A double boiler uses a heat proof bowl (glass ones such as Pyrex bowls are ideal), and a sauce pan that is big enough that the bowl can rest on the top, without the base of the bowl touching the bottom of the sauce pan. Put some water in the pan, and bring it to the boil, then place the bowl in the pan, and put the chocolate pieces in it. Stir the chocolate until it is smooth.
The best way to prepare the chocolate is to cut it into small pieces, about the size of a chocolate chip. The chocolate will melt much more smoothly in smaller pieces.
Chunk Chocolate Desert Recipes
Chunk chocolate related recipes are great. You can spice up a recipe that uses ordinary chocolate chips by using chunks of chocolate instead, to make them a little more chocolaty, or just to add a little surprise to the recipe. Using chunks of chocolate instead of a chocolate chip can really change the texture, and bring new life to an old and familiar recipe.
One recipe that really gains from having chunks of chocolate added is oatmeal cookies. The no-bake version uses three cups of quick cooking oats, two cups of granulated sugar, one third of a cup of unsweetened cocoa powder, on third of a cup of milk, one stick of a unsalted butter, and half a cup of chocolate cut into chunks.
To make the cookies, prepare two cookie sheets, ready for laying out the cookies to set, then melt the butter and milk over a medium head. Combine the sugar and cocoa in a small bowl, and measure the oats into a large heat proof bowl. Add the cocoa and sugar mixture to the milk and butter, and cook for three minutes, then remove from the head and mix in the oats.
Once the mixture it thoroughly combined, fold in the chocolate chunks, and spoon out a tablespoon at a time onto the cookie sheets. Let them cool, then enjoy! If you need to store them, do so in an airtight container, at room temperature.
Source...