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<< December20, 2005 - ["Cakey" Chocolate Monster Cookies] December22, 2005 - [Chocolate Potato Haystacks] >>

Subject: [Chocolate Cranberry Orange Wafers] - December21, 2005



Pakadevas Chocolate Recipes:

Rich Cocoa Bars
Chai Tea Chocolate Cupcakes
Spiced Chocolate Dip
Christmas Hot Chocolate
Candy-Flavored Cocoa Mix
Chocolate Cranberry Orange Wafers
 

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Rich Cocoa Bars
 
Ingredients
Bars:
1 cup pitted prunes
2/3  cup water
1-1/4  cups cake flour (not self-rising)
2/3  cup granulated sugar
1/2  cup unsweetened cocoa powder
1-1/4  teaspoons baking soda
3/4  teaspoon baking powder
1/2  teaspoon salt
1  cup fat-free milk
1 egg
1   egg white
2  teaspoons vanilla
   
Frosting:
3  cups confectioners?? sugar
6  tablespoons butter or margarine, at room temperature
7  teaspoons milk
Pinch salt
1  square (1 ounce) semisweet chocolate, melted

Directions
Bars:
Puree prunes and water in food processor, about 1 minute (can refrigerate up to 2 months).  Heat oven to 350

degrees F. Grease a 15-1/2 x 10 x 1-inch jelly roll pan.  Mix flour, sugar, cocoa, baking soda, baking powder and

salt in bowl.  Beat milk, 1 cup prune puree, egg, egg white and vanilla in bowl on low just until eggs are beaten.

Slowly beat in flour mixture. Pour in pan.   Bake in 350 degree F oven 25 minutes or until pick inserted in center

tests clean. Remove pan to rack to cool.  

Frosting: Beat together confectioners sugar, butter, 7 teaspoons milk and salt in medium-size bowl until smooth

and of good spreading consistency. Beat in another teaspoon milk, if needed.  Spread frosting over bar. Drizzle

with melted chocolate. Let stand until chocolate sets. Cut into bars. Makes 28 bars.  

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Chai Tea Chocolate Cupcakes

Ingredients:
1  cup all-purpose flour
1/4  cup unsweetened cocoa powder
1/4  cup instant chai tea latte mix (such as Pacific Chai)
1  teaspoon baking powder
1/4  teaspoon salt
1/2  cup (1 stick) unsalted butter, softened
3/4  cup sugar
2  large eggs
1/3  cup milk
1/2  teaspoon vanilla extract
 
 Frosting:
3/4  cup softened (tub) cream cheese
1/4  cup instant chai tea latte mix
1/4  tablespoons confectioners?? sugar Cocoa powder (optional)

Directions
Heat oven to 350 degrees F. Line 30 indents of mini muffin pans (using 3 pans total) with paper or foil liners.  Into

small bowl, whisk flour, cocoa, chai mix, baking powder and salt. In large bowl, beat butter until smooth. Beat in

sugar until fluffy, 3 minutes. Beat in eggs, one at a time.  On low speed, alternately beat flour mixture and milk into

butter mixture, beginning and ending with flour. Add vanilla. Divide batter among prepared cups; for ease, place

batter in a large plastic bag, snip off a corner and pipe into the cups.  Bake at 350 degrees F until tops spring

back when lightly pressed, 15 minutes. Remove cupcakes from pans to a rack; let cool.  

Frosting:
Meanwhile, beat together cream cheese, latte mix, 1/4 cup confectioners?? sugar and 1 tablespoon milk, if

necessary, until smooth. Refrigerate until ready to frost.  Once cupcakes have cooled, spread with frosting, about

1-1/2 teaspoons for each. Dust with additional 2 tablespoons confectioners?? sugar and cocoa powder, if desired.

Makes 30 mini cupcakes.  

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Spiced Chocolate Dip
 
Directions
Prepare 3-1/8-ounce package cook-and-serve chocolate pudding and pie filling, following package directions.
To pudding, add 1/2 cup bottled hot fudge sauce, 1 teaspoon ground cinnamon and 1/8 teaspoon ground cloves,

stirring until well blended. Serve warm, or chill until mixture is pudding-like consistency. Makes 2 cups.  

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Christmas Hot Chocolate
 
Ingredients:
1/2  cup heavy cream
1  tablespoon confectioners' sugar
3  cups skim milk
4  (3-1/2-inch)  cinnamon sticks
12  ounces bittersweet chocolate, chopped  
Ground cinnamon, for dusting

Directions
Using 1 piece of heavy paper cut to fit over mugs, cut out a star shape in center.  Beat together cream and

confectioners' sugar in a large bowl to soft peaks. Cover and keep chilled.  Bring milk and cinnamon sticks just to

a simmer in a small saucepan; remove from heat. Add chocolate and let stand 2 minutes. Whisk mixture until

chocolate melts. Pour into mugs, reserving cinnamon sticks for garnish. Top each with whipped cream. Cover

mugs with the paper cutout and dust with ground cinnamon. Makes 4 servings.  

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*~*

Chocolate Cranberry Orange Wafers

Ingredients:
1-1/2  cups blanched whole almonds, toasted and cooled
1/2  cup dried sweetened cranberries or cherries
3  tablespoons all-purpose flour
1  tablespoon finely grated fresh orange zest
6  tablespoons unsalted butter, cut into pieces
1/2  cup sugar
1/3  cup heavy cream
6  ounces bittersweet chocolate (not unsweetened), finely chopped

Directions:
Pulse almonds in a food processor until very finely ground (do not overprocess, or nuts will turn into butter).

Transfer to a bowl. Add cranberries with flour to processor and grind until cranberries are very finely chopped. Add

to bowl with zest.  Preheat oven to 350 degree F and line 4 large cookie sheets with parchment.  
Melt butter with sugar and cream over moderate heat, stirring, until smooth and slightly thickened. Bring mixture just

to a boil over moderate heat, stirring. Remove pan from heat and stir in almond mixture until just combined.

Immediately spoon scant tablespoons about 4 inches apart onto prepared sheets and with the back of a wet

teaspoon, or finger, spread batter into 2-1/2-inch rounds.  
Bake wafers in batches in middle of oven until a rich golden brown, about 8 minutes. Transfer pans to racks to cool

(cookies will crisp once cool) until firm enough to be lifted, about 2 minutes. Carefully transfer wafers with a metal

spatula to racks to cool.  
Melt half of chocolate in a metal bowl set over a saucepan of simmering water, stirring until smooth. Remove bowl

from pan and add remaining chocolate. Let stand for 3 minutes. Whisk chocolate until smooth.  
Fill a small sturdy resealable plastic bag with melted chocolate. Push chocolate to one corner of bottom of bag and

snip that corner to make a small opening through which to pipe chocolate. Pipe chocolate in a zigzag motion

across top of each cookie and transfer to a parchment-lined tray. Chill cookies until chocolate is firm, about 5

minutes.  Wafers will keep for 1 week stored between sheets of waxed paper in an airtight container at room

temperature. Makes about 3 dozen wafers.  

*~*

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*Smiles*
Mother & Daughter.
??..?· ??????)) -:?¦:-
??.?·?? .?·??????)) Patsy & Kay *S* xoxoxo
((????.?·?? ..?·?? -:?¦:- -:?¦:- ((????.?·??*
 
 
---Important-Disclaimer at the bottom of this page.
http://www.pakadevasfreebees.com
 

Patsy Rideout
Pakadevas-Chocolate-Recipes
PO Box 448 Thessalon, Ontario
Canada P0R1L0
*Con`tact: rpkdv@nf.aibn.com  








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