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<< August01, 2007 - [Chocolate Cherry Roll Cake] August16, 2007 - [Chocolate Drizzled Shortbread] >>

Subject: [Chocolate Drizzled Kisses] - August05, 2007



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*Welcome to -Pakadeva's Chocolate Recipes:

June/July Chocolate giveaway is:
$10. US-cash, to BYOC (buy your own chocolate! haha  ( International W*N )
For an entry:
We want your best chocolate drink recipe:)
mailto:rpkdv@nf.aibn.com?subject=chocolate drink recipe:)


*-=*=-*Hint*-=*=-*


Chocolate Strawberry Kebabs

8 strawberries
2 oz of chocolate
2 wooden skewers

Line a tray with wax paper. Melt the chocolate in a double boiler. Dip the washed & dried, strawberries into the chocolate & place on the tray. Place 4 strawberries per skewer.  Place in the fridge to cool for about a half hour.


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*-=*=-*SugarFree Chocolate Lace Cake*-=*=-*
   

4 tablespoons margarine, softened
1/4 cup light raspberry preserves
1 egg
7 1/4 teaspoons Equal
1/2 cup skim milk
3 tablespoons Dutch process cocoa
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Chocolate Glaze
1/2 - 1   ounce unsweetened baking chocolate, to garnish
Fresh raspberries, as garnish

Beat margarine, preserves, egg, and Equal in a medium bowl until smooth. Mix milk and cocoa in a glass measuring cup until smooth. Mix combined flour, baking powder, baking soda, and salt into cake-margarine mixture
atlernately with milk and cocoa, beginning and ending with dry ingredients. Pour batter into greased and floured 8-inch cake pan. Bake in preheated 350 degree F oven until toothpick inserted in center of cake comes out clean, about 20 minutes. Cool in pan on wire rack 5 minutes; remove from pan and cool completely. Place cake on serving plate, spread with Chocolate Glaze. Refrigerate until glaze has hardened, 15-20 minutes. Melt chocolate over low heat in small saucepan, stirring frequently; drizzle over top of cake in "lace" pattern. Refrigerate until chocolate has hardened, about 10 minutes.
Makes 8 servings.
 

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*-=*=-*Chocolate Drizzled Kisses*-=*=-*
 

2 extra large egg whites, at room temperature
1/8 tsp cream of tartar
1 tbsp honey
1/2 tsp almond extract
2 tbsp semisweet chocolate morsels

Preheat oven to 375°F. Line a baking sheet with baking parchment. Position a oven rack in the middle of the oven. In a medium bowl and using an electric mixer, beat egg whites and cream of tartar until foamy. Beat in honey and almond extract until egg whites form stiff peaks. Drop by tablespoons onto
prepared baking sheet. Place the baking sheet on the middle oven shelf. Close the oven door immediately and turn the oven off. Leave the baking sheet in the oven for 1 1/2 hours (do not open the oven door during this period). Transfer meringue kisses to a wire rack. Place chocolate morsels in a microwave-safe plastic bag. Microwave on HIGH for 1-1 1/2 minutes, until chocolate is melted. Snip one corner of the bag and drizzle the chocolate over meringue kisses with zigzag motions.


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*Smiles*
Mother & Daughter.
?..· ???)) -:¦:-
?.·? .·???)) Patsy & Kay *S* xoxoxo
((??.·? ..·? -:¦:- -:¦:- ((??.·?*
 
 
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Patsy Rideout
Pakadevas-Chocolate-Recipes
PO Box 448 Thessalon, Ontario
Canada P0R1L0
*Con`tact: rpkdv@nf.aibn.com  









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