Fabulous Chocolate Fondue

Flaming Turtle Fondue
Ingredients:
1 c Milk Chocolate Chips
1/2 c Caramel
1/3 c Chopped Pecans
1/2 tsp water

Method:
For double broiler cooking, place 1 cup chocolate chips in top bowl let it melt down and stir constantly for 30 to 45 seconds. Then add in caramel and blend or swirl. Finally add pecans on top for garnish or stir through. Bring your heat down to med-low after it has all been mixed well.

White Chocolate Raspberry Fondue

Ingredients:
1 c White Chocolate Chips
1/2 c Pureed Raspberries (fresh or thawed frozen)

Method:
For double broiler cooking, place 1 cup chocolate chips in top bowl let it melt down and stir constantly for 30 to 45 seconds. Then add in puree raspberries, blend.

Dippers for Chocolate Fondue
Shortbread Cookies
Pound Cake
Angel Food Cake
Pretzel rods
Banana Slices
Strawberries
Marshmallows
Vanilla Wafers
Cheesecake Bites
Brownie Bites
And the list goes on...

Recipes Courtesy of the Melting Pot and Studio 5

Also, click here for Cheese Fondue Recipes

Delicious Baked Fudge

Straight from that lovely lady: The Pioneer Woman.

ingredients
2 whole Eggs
1 cup Sugar
2 Tablespoons (heaping) Cocoa
2 Tablespoons Flour
½ cups Butter, Melted
1 teaspoon Vanilla Extract

Preparation Instructions

Preheat oven to 300 to 325 degrees.

Beat eggs until light in color. Beat in sugar until just combined. Add cocoa, flour, melted butter, and vanilla extract. Mix gently until well combined.

Pour batter into four large ramekins or one 8-inch square baking dish. Set ramekins or pan into a larger pan halfway full of water.

Bake 40 to 50 minutes, or until upper crust is crispy and the rest of the batter is firm but not set. Toothpick should come out…not clean, but mixture should not be overly runny. If you pull it out of the oven and have second thoughts, stick it back in for ten more minutes.

Serve with sweetened whipped cream or vanilla ice cream; whatever makes your skirt fly up.

Outrageous Chocolate Cookies

Ingredients

Makes 2 dozen

• 8 ounces semisweet chocolate, roughly chopped
• 4 tablespoons unsalted butter
• 2/3 cup all-purpose flour, spooned and leveled
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup packed light-brown sugar
• 1 teaspoon vanilla extract
• 1 package (12 ounces) semisweet chocolate chunks

Directions

1. Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
2. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
3. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

P.S. Don't bake the cookies to a crisp; They are meant to be soft and chewy. Store them in an airtight container

marthastewart.com

Chocolate Cream Pie

I love pie! And this one is simply too simple to pass by.
My favorite pie of all time is boysenberry pie, but this is a close second...especially if you let the pudding sit in the fridge for a day or so. It seems to me that the taste gets better with time.

1egg

1 cup sugar
2 cups evaporated milk
3 tablespoons cornstarch
3 tablespoons cocoa powder
1/4 cup butter
1 teaspoon pure vanilla extract
fresh whipped cream or cool whip
chocolate shavings (optional)

Put the 1^st five ingredients in a blender until well mixed. Transfer to a saucepan and bring to a boil, whisking constantly. Immediately remove from heat and whisk in butter and vanilla while pudding is still hot. Transfer the pudding to a bowl. Cover pudding with a sheet of plastic wrap so that it touches the pudding. Refrigerate until cool (if too thick, add milk a tablespoon at a time until desired consistency is achieved). Pour into a pre-baked crust and top with whipped cream and chocolate shavings, if desired.

P.S. to make chocolate shavings just take your trusty vegetable peeler to the edge of your favorite candy bar and peel away! I used a giant sized hershey bar for the pie pictured above because the edges are ginormous not because I love the taste of Hershey's chocolate. So do what ever makes you happy! Oh, and if you are wondering how to make whipped cream I have it all down in my recipe for strawberry shortcake. Just go there...and while you're at it make some strawberry shortcake :)

Grilled Dark Chocolate Sandwiches

The next best thing to chocolate croissants are these little chocolate sandwiches.

ingredients

1/4 cup fat-free evaporated milk

3 ounces bittersweet chocolate, finely chopped

1 1/2 tablespoons butter, softened

8 slices thin whole-wheat or white sandwich bread

3 tablespoons bittersweet or semisweet chocolate chips

2 tablespoons chopped toasted hazelnuts, (optional)

Preparation

Heat evaporated milk just until boiling. Add chocolate, let stand for 1 minute, then whisk until smooth. Let cool slightly.

Spread butter on one side of each slice of bread. Divide the chocolate mixture on the unbuttered side of 4 slices, leaving a little border. Press chocolate chips and nuts, if using, into the chocolate. Cover with the remaining slices of bread, buttered-side up, and press lightly.

Cook the sandwiches in a large nonstick skillet over medium-high heat for 1 to 2 minutes. Turn over, press with a spatula, and cook until nicely browned and the chocolate is barely melted, 30 seconds to 1 minute. Serve warm

serves 8

click here: eatingwell.com