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<< January31, 2006 - [Chocolate Almond Macaroon Bars] February02, 2006 - [Chocolate Walnut Slices] >>

Subject: [Chocolate Pineapple Bars] - February01, 2006



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*Welcome to -Pakadeva's Chocolate Recipes:

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Chocolate Pineapple Hearts  

Ingredients :
1-1/2 cups (375 mL) firmly-packed brown sugar
2/3 cup (150 mL) Crisco Shortening
1 tbsp (15 mL) water
1 tsp (5 mL) vanilla
2 eggs
1-1/2 cups (375 mL) all-purpose flour
1/3 cup (75 mL) cocoa
1/4 tsp (1 mL) baking soda
1/2 tsp (2 mL) salt
2 cups (500 mL) miniature semi-sweet Hershey's
Chipets
6 oz (180 g) white chocolate
12 candied pineapple hearts  
 
Preparation :
Preheat oven to 375?°F (190?°C). Place sheets of foil on countertop for cooling cookies.
Combine brown sugar, shortening, water & vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture.
Combine flour, cocoa, baking soda & salt. Mix into creamed mixture at low speed just until blended. Stir in Hershey's Chipets. Divide dough in half. Spread dough into 2 un greased 8-inch (20 cm) round cake pans.
Bake one pan at a time at 375?°F (190?°C) for 10 to 12 minutes. DO NOT OVER BAKE. Cool 5 minutes in pan. Cut with 2-inch heart-shaped cookie cutter with point towards center to make 6 cookies. Remove cookies to foil to cool completely.
Chop white chocolate into l/2-inch (1 cm) pieces. Place pieces in a microwave safe shallow bowl. Microwave on 100%(HIGH) power for 30 seconds. Stir. Repeat at 30 second intervals until chocolate is melted. Spread melted chocolate on top of cooled hearts. Cut pineapple, if used, into 2-inch (5 cm) hearts 1/4-inch (6 mm) thick. Top each cookie with red candied pineapple heart. Set aside to dry completely. Makes: About 1 dozen cookies.


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Marble Cheesecake Brownies

One 8-ounce package cream cheese (regular or low-fat, but not fat-free), softened
1 1/3 cups sugar
3 large eggs, at room temperature
2 large egg yolks, at room temperature
1 tablespoon plus 1 teaspoon vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, plus additional for the pan, at room temperature
6 ounces bittersweet or semisweet chocolate, chopped, or semisweet chocolate chips
3 ounces unsweetened chocolate, chopped
3/4 cup all-purpose flour, plus additional for the pan 1/2 teaspoon salt
What you do:

In a large bowl, beat the cream cheese and 1/3 cup sugar with an electric mixer at medium speed until the sugar has dissolved and the mixture is smooth, about 4 minutes, scraping down the sides of the bowl as necessary. Beat in 1 egg and 1 teaspoon vanilla until well combined. Set aside.
Position the rack in the lower third of the oven. Preheat the oven to 350?°F. Butter and flour a 9-inch square baking pan; set it aside.
Place the butter and both kinds of chocolate in the top of a double boiler set over simmering water. If you don't have a double boiler, place the butter and both kinds of chocolate in a heat-safe bowl that fits snugly over a small pot of simmering water. Stir constantly until half the butter and chocolate is melted. Remove the top of the double boiler or the bowl from the pot; then continue stirring, away from the heat, until the butter and chocolate are completely melted. Transfer the mixture to a large bowl and allow to cool for 10 minutes.

(To melt butter and chocolate in a microwave, see pages 9-10.)
Beat the remaining 1 cup sugar into the melted chocolate with a whisk or with an electric mixer at medium speed; continue beating until the mixture is smooth and silky, about 5 minutes by hand or 2 minutes with a mixer. Beat in the remaining 2 eggs, 2 egg yolks, and 1 tablespoon vanilla until incorporated.
With a wooden spoon or a rubber spatula, stir in the flour and salt just until combined. Do not beat. Spread three-quarters of this chocolate batter into the prepared pan. Cover with the cream cheese mixture, spreading it as evenly as possible with a spatula. Do not press down. Dot the cream cheese mixture with the remaining chocolate batter, using heaping tablespoons of batter.
To create a swirl effect in the brownies, run a sharp kitchen knife through the batter without touching the bottom of the pan or lifting the knife up during its course. Slice through the chocolate dollops and drag some of the mixture into the cream cheese. Continue swirling until a spin-out, almost psychedelic pattern has formed.
Bake for 35 minutes, or until a toothpick or cake tester comes out clean. Set the pan on a wire rack to cool for at least 30 minutes.
Cut the brownies into 16 squares while they're still in the pan. Carefully remove them with an offset spatula. Serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature. They will stay fresh for up to 4 days. The brownies can be tightly wrapped in wax paper, sealed in a fireezer-safe bag, and frozen for up to 3 months; allow them to thaw at room temperature before serving.


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Chocolate Waffles w/Strawberries

Ingredients :
1/2 c. butter, melted
1/4 c. sugar
2 eggs, separated
1/2 tsp. vanilla extract
3 oz. bittersweet chocolate, melted and cooled
1-1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt (optional)
1/2 c. milk or 3/4 c. buttermilk
Powdered sugar
Fresh strawberries, sliced and sweetened
 
Preparation :
In the bowl of an electric mixer, beat butter and sugar. Add the egg yolks, vanilla and cooled chocolate. Mix well.
In separate bowl, mix together the flour, baking powder, and salt, if using.
Add the flour mixture to the chocolate mixture alternately with the milk, blending well with each addition. (If using buttermilk, which is thicker than milk, use a little more if necessary, to thin almost to a pouring consistency.) With an electric mixer, beat the egg whites until stiff. Fold them into the batter.
Place about 1/3 cup batter in a hot waffle iron, close the cover and bake until the steaming stops; these waffles are dark so don't judge doneness by the color. Serve sprinkled with powdered sugar and topped with strawberry slices. Makes 5 to 6 waffles.


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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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