Alton Brown

[tubepress mode=’tag’, tagValue=’Chocolate Chip Cookies-Alton Brown’]

Chocolate Fudge Wreath

Recipe courtesy Rachael Ray / FoodTV

1 (12-ounce) bag semisweet chocolate morsels

9 ounces (3/4 of a 12-ounce bag) butterscotch morsels

1 (16-ounce) can sweetened condensed milk

1 teaspoon vanilla extract

1 (8-ounce) can walnut halves

1/2 cup (a couple of handfuls) currants

8-inch cake pan, lightly greased with softened butter

Candied cherries, red and green, for garnish, optional

Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.

Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts.

The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Decorate your wreath with “holly” made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.

Yield: 32 servings (2 pounds)

Prep Time: 5 minutes

Cook Time: 5 minutes

Difficulty: Easy

[tubepress mode=’tag’, tagValue=’Chocolate Fudge Wreath’]

CHRISTMAS CANDY

1 (6 oz.) package chocolate chips

2 tablespoons milk

1/2 teaspoon almond flavoring

1 (6-8 oz.) jar maraschino cherries, drained

and diced

In top of double boiler over hot water, melt chocolate chips. Stir in milk

to make thick, not runny, sauce. Add almond flavoring and diced cherries.

Drop by teaspoonfuls onto aluminum foil or on wax paper. Cool until set.

[tubepress mode=’tag’, tagValue=’Christmas Candy’]

Easy Fudge

l can frosting

l pkg. chocolate, butterscotch, or peanut butter chips

walnuts (optional)

Melt chips and frosting in saucepan. Stir in walnuts

if desired. Spread in 9″x9″ pan. Chill. Serve.

[tubepress mode=’tag’, tagValue=’Easy Fudge’]

Great American Cookies Snickerdoodles

These will seem not done when they come out of the oven but trust me they

will set up perfectly.

1/2 C. butter(1 stick), softened

1/2 C. granulated sugar

1/3 C. brown sugar(packed)

1 egg

1/2 tsp. vanilla

1 1/2 C. flour

1/4 tsp. salt

1/2 tsp baking soda

1/4 tsp. cream of tartar

Topping:

2 Tbsp. granulated sugar

1 tsp. cinnamon

1. In a large bowl, cream together the butter and sugars with an electric

mixer on high speed. Add the egg and vanilla and beat until smooth.

2. In another bowl, combine the flour, salt, baking soda and cream of

tartar.

3. Pour the dry ingredients into the wet ingredients and mix well.

4. Preheat oven to 300 degrees while you let the dough rest for 30-60

minutes in the refrigerator.

5. In a small bowl combine the sugar with the cinnamon for the topping.

6. Take about 2 tablespoons of the dough and roll it into a ball. Roll this

dough in the cinnamon/sugar mixture and press it onto an ungreased cookie

sheet. Repeat for the remaining cookies.

7. Bake the cookies for 12-14 minutes and no more. They will seem

undercooked. After they cool they should be soft and chewy in the middle.

This only makes 16-18 cookies. But they are big cookies. This is a clone of

The Great American Cookie Co.

[tubepress mode=’tag’, tagValue=’Snickerdoodles’]

Mounds and Almond Joy Bars

Recipe By : Serving Size : 1 Preparation Time :0:00

Categories : Copycat Desserts Candies

15 ounces sweetened condensed milk

1 teaspoon vanilla extract

2 cups powdered sugar

14 ounces premium coconut — shred/flake

1 24 ounces pk semisweet chocolate chips

Blend the condensed milk and vanilla add the powdered sugar to the above mixture a little bit at a time stirring until smooth.

Stir in the coconut.

The mixture should be firm.

Pat the mixture firmly into a greased 9 x 13 x 2 ich pan chill in the refrigerator until firm.

In a double boiler over hot, not boilng water, melt the chocolate stirring often. You may also use a microwave.

Remove the coconut mixture from the refrigerator and cut it into 1 x 2 inch bars. Set each coconut bar onto a fork and dip it into the chocolate. Tap the fork aganst the side of the pan or bowl to remove any excess chocolate. Air dry at room temp on waxed paper for several hours, you may speed up the process by putting in refrigerator for 30 min 3 dozen bars And if you feel like a nut follow the above recipe with these changes add 1 cup dry roasted almonds to the list of ingredients, substitute milk chocolate chips for semisweet chocolate, at the end put 2 amonds atop each bar before dipping.

[tubepress mode=’tag’, tagValue=’Mounds and Almond Joy Bars’]

STUFFED CHOCOLATE AND PEANUT BUTTER BAKED BANANAS

Courtesy Gale Gand

4 whole bananas

4 tablespoons peanut butter

4 ounces semisweet chocolate chips

Preheat oven to 450 degrees.

Lay the bananas so the ends are pointing up. Using a knife, cut a slit down the inside top so you can open it like an envelope, careful not to rip open the peel. Spread 1 tablespoon of peanut butter inside each banana and sprinkle with chocolate chips. Close the peel of the banana up and wrap the entire banana in aluminum foil. Place the bananas on a baking sheet and transfer to the oven to bake, about 10 minutes or until the insides of the banana are soft and warm and the chocolate is melted.

[tubepress mode=’tag’, tagValue=’Stuffed Chocolate & Peanut Butter Baked Bananas’]

World

[tubepress mode=’tag’, tagValue=’Easter Eggs (like Cadbury)’]

Anthony

[tubepress mode=’tag’, tagValue=’Chocolate Souffle Tort’]

Chocolate Ganache Heart Cakes This light, souffl