Oreo Stuffed Chocolate Chip Cookies

Oreo Stuffed Chocolate Chip Cookies

2 sticks (1 cup) softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 pkg. Oreo cookies

Preheat oven to 350 degrees. Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla.

In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

Makes about 2 dozen VERY LARGE cookies.

http://www.beckybakes.net/2011/01/20/oreo-stuffed-chocolate-chip-cookies/comment-page-2/

Marshmallow Crunch Brownie Bar

Marshmallow Crunch Brownie Bars

Yield: 24 bars

For the Brownie Base:
4 ounces unsweetened chocolate
2/3 cup unsalted butter
1¼ cups semisweet chocolate chips, divided
1-1/3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
4 large eggs, at room temperature
2 cups granulated sugar
2 teaspoons vanilla extract

For the Toppings:
1 bag (10½ ounces) miniature marshmallows
1½ cups milk chocolate chips
1 cup smooth peanut butter (don’t use natural peanut butter)
1 Tablespoon unsalted butter
1½ cups Rice Krispies cereal

1. Preheat the oven to 350 degrees F. Grease a 9×13-inch pan.

2. For the brownies: In a medium saucepan, melt the unsweetened chocolate, butter and ¾ cup of the semisweet chocolate chips over medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.

3. In a medium bowl sift the flour, baking powder and salt. Set aside. In a large bowl , whisk the eggs thoroughly. Add the sugar and vanilla and whisk until well blended. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining ½ cup semisweet chocolate chips.

4. Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of of the pan comes out with moist crumbs.

5. Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.

6. Meanwhile, place the milk chocolate chips, peanut butter, and tablespoon of butter in a medium saucepan. Melt over low heat, stirring constantly, until completely melted. Remove from heat, add the Rice Krispies and mix well. Allow to cool for 3 minutes.

7. Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.

http://www.browneyedbaker.com/2009/10/05/marshmallow-crunch-brownie-bars/

Mini Love Turtles

Ingredients

• 75 pecan halves (about 1 1/2 cups)
• 40 vanilla caramels (about 1 1/2 cups), unwrapped
• 2 Tbs. whipping cream
• 1/2 cup semisweet chocolate pieces
• Valentine sprinkles

Directions

Line 2 cookie sheets with parchment paper. Arrange the pecan halves in small piles of 3 nuts each; set aside.

In a medium microwave-safe bowl combine the caramels and cream. Microwave on high for 20 seconds at a time, stirring after each, until melted and smooth (about 1 minute total). Drop a spoonful of the melted caramel onto the center of each pecan pile. (If caramel becomes too thick, reheat for a few seconds in the microwave.) Let stand about 15 minutes to firm up.

Meanwhile, place chocolate pieces in a small microwave-safe bowl. Microwave on high for 30 to 45 seconds or until melted and smooth, stirring once. Transfer to a resealable plastic bag; snip a hole in one corner of the bag. Squeeze a dollop of chocolate on top of each caramel candy. Top the chocolate with sprinkles and let stand until set, about 30 minutes.

http://www.parents.com/recipe/candy/mini-love-turtles/

Peanut Butter Balls

Ingredients

• 1 1/2 cups powdered sugar
• 1 cup creamy peanut butter
• 5 Tbs. unsalted butter, softened
• 1/2 tsp. vanilla
• 2 cups chocolate candy melts
• Valentine sprinkles

Directions

In a large mixing bowl beat powdered sugar, peanut butter, butter, and vanilla with an electric mixer until combined and smooth. Shape dough into 1-inch balls. Transfer balls to a waxed-paper-lined cookie sheet. Cover with waxed paper and chill until firm, about 1 hour.

Place candy melts in a medium microwave-safe bowl. Microwave on high for 1 minute or until melted and smooth, stirring twice. Use a fork to dip chilled peanut butter balls, one at a time, into melted chocolate to coat, allowing excess to drip off into bowl. Place on waxed paper-lined cookie sheets. Immediately top with sprinkles before chocolate sets.

http://www.parents.com/recipe/chocolate/peanut-butter-balls/

The Original Chocolate Fondue

Makes: 6 dozen

Prep: 40 minutes
Bake: 8 minutes per batch

Ingredients

• 1 11-1/2-ounce package milk chocolate pieces
• 1/4 cup milk
• 1 tablespoon crunchy peanut butter
• Milk
• Assorted fruits (such as star fruit or carambola slices, orange sections, whole strawberries, pear slices, banana slices, apple slices)
• Angel-food cake or pound cake cubes
• Marshmallows

Directions

1. In the top of a double boiler placed over gently simmering water, or in heavy small saucepan, combine the chocolate pieces and 1/4 cup milk. Heat, stirring constantly, over low heat until chocolate is melted and smooth. Stir in the peanut butter. Cook and stir till heated through. Stir in additional milk, 1 tablespoon at a time, until desired consistency.

2. Pour mixture into a fondue pot; place over fondue burner set on low. With fondue forks or long skewers, dip fruit dippers, cake cubes and/or marshmallows into chocolate mixture. (Will hold up to 1 hour on low. If mixture gets too thick, add milk 1 tablespoon at a time.) Makes 5 (1/4-cup) servings.

Chocolate SMores Fondue: Prepare as above except omit peanut butter. Pour mixture into a fondue pot; place over fondue burner set on low. Add 1 tablespoon marshmallow creme to the center. Do not stir. Slowly pour 1 tablespoon rum into fondue pot. Ignite liquor by touching lighted match to edge of pot. (Cooking or flambeing with an open flame should be done with great care and adult supervision. It will take about 1-1/2 minutes for the flame to burn down.) Carefully swirl the mixture after flame has subsided. Sprinkle 1 tablespoon graham cracker crumbs over the top. Do not stir. With fondue forks or long skewers, dip fruit dippers, cake cubes and/or marshmallows into mixture.

Flaming Turtle Fondue: Prepare as above except omit peanut butter. Stir in 2 tablespoons caramel ice cream topping. Cook and stir until heated through. Pour mixture into a fondue pot; place over fondue burner set on low. Slowly pour 1 tablespoon rum into fondue pot. Ignite liquor by touching lighted match to edge of pot. (Cooking or flambeing with an open flame should be done with great care and adult supervision. This will take about 1-1/2 minutes) After the flame burns down, sprinkle 1 tablespoon finely chopped pecans over the top. Do not stir. With fondue forks or long skewers, dip fruit dippers, cake cubes and/or marshmallows into mixture.

http://www.bhg.com/recipe/chocolate/the-original-chocolate-fondue/

Ultimate Chocolate-Dipped Cookies

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 12-ounce package (2 cups) semisweet or bittersweet chocolate pieces
• 3/4 cup butter, softened
• 1-1/2 cups packed brown sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 cup semisweet chocolate pieces or white baking pieces
• Chocolate Ganache

Directions

1. Preheat oven to 350 degrees F. In a medium mixing bowl, stir together flour, cocoa, baking powder, and salt. Set aside.

2. In a heavy medium saucepan, combine the 2 cups chocolate pieces and 2 tablespoons of the butter. Cook and stir over low heat until melted. Set aside to cool slightly.

3. In a large mixing bowl, beat remaining butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar; beat until combined, scraping sides of bowl occasionally. Beat in eggs, one at a time, scraping sides of bowl after each addition. Beat in the melted chocolate mixture and vanilla until combined. Add the flour mixture and beat on low speed until well combined. Stir in the 1 cup semisweet chocolate pieces or white baking pieces.

4. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in preheated oven for 8 to 10 minutes or until edges are firm and surface is slightly cracked. Transfer to a wire rack and cool completely. Dip each cookie one-third to halfway into Chocolate Ganache. Place on wire rack until ganache is set. Makes about 6 dozen.

Chocolate Ganache: Combine 1/2 cup whipping cream, 1 tablespoon butter, and 1 tablespoon granulated sugar in a heavy small saucepan. Bring just to boiling, stirring to dissolve sugar. Remove from heat. Place 1 cup semisweet or bittersweet chocolate pieces in a medium mixing bowl. Pour hot cream mixture over chocolate and let stand for 5 minutes. Stir until smooth. Let cool to room temperature before using. Makes about 1-1/4 cups.

To store: Layer between waxed paper in airtight container; cover. Store at room temperature for up to 3 days. Or freeze undipped cookies up to 3 months; thaw and dip in ganache.

http://www.bhg.com/recipe/cookies/ultimate-chocolate-dipped-cookies/

Chocolate Cherry Stack Cake

Makes: 8 servings
Prep: 40 minutes

Bake: 22 minutes
Cool: 10 minutes

Ingredients

• 3/4 cup plus 1 tsp. all-purpose flour
• 1/3 cup plus 1 tsp. unsweetened cocoa powder
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/3 cup unsalted butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 tsp. vanilla
• 1/2 cup sour cream
• 1 Recipe Cherry or Chocolate Frosting, recipe below
• 1 Recipe Chocolate-Dipped Cherries, recipe below (optional)

Directions

1. Preheat the oven to 350 degrees F. Grease two 6x2-inch round cake pans or springform pans. Mix 1 teaspoon each flour and cocoa powder; dust pans. Set pans aside.

2. In bowl combine 3/4 cup flour, 1/3 cup cocoa powder, baking powder, baking soda, cinnamon, and salt; set aside.

3. In large bowl with electric mixer beat butter on medium to high for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture. Pour batter in pans; spread evenly.

4. Bake 22 to 26 minutes or until top springs back when lightly touched and edges begin to pull away from sides of pan. Cool in pans on wire rack 10 minutes. Remove from pans; cool on rack.

5. Use serrated knife to horizontally cut cakes in half to make 4 layers total. Place bottom layer on plate; spread with 2/3 cup frosting. Repeat with layers. Place top layer on cake. Heap remaining frosting, swirling in peaks. Refrigerate. To serve, top with Chocolate-Dipped Cherries. Serves 8.

6. Cherry Frosting: In chilled large mixing bowl combine one 8-ounce carton sour cream. 1 cup whipping cream (do not use ultra-pasteurized whipping cream), 1-1/2 cups powdered sugar, and 2 tablespoons maraschino cherry juice. Beat with chilled beaters on medium-high until fluffy, about 3 to 5 minutes.

7. Chocolate Frosting: In a chilled large mixing bowl combine one 8-ounce carton sour cream, 1 cup whipping cream (do not use ultra-pasteurized whipping cream), 1-1/2 cups powdered sugar, and 1/4 cup sifted unsweetened cocoa powder. Beat with chilled beaters on medium-high until fluffy, about 3 to 5 minutes.

8. Chocolate-Dipped Cherries: Drain 16 maraschino cherries with stems; pat dry with paper towels. In small microwave-safe bowl combine 1/2 cup semisweet chocolate pieces and 1 teaspoon shortening. Cook on 50 percent power (medium) 1-1/2 to 2 minutes or until melted, stirring once. Dip cherries in chocolate; place on waxed paper until set. Store, covered, up to 24 hours.

9. Alphabet Cupcakes: Preheat oven to 350 degrees F. Prepare Chocolate-Cherry Stack Cake batter, above. Line sixteen 2-1/2-inch muffin cups with paper bake cups. Fill each cup with two slightly rounded tablespoons of cake batter. Bake 18 minutes or until top springs back. Cool completely on wire rack. To assemble, top each cupcake with Cherry or Chocolate Frosting, above, (you will have some frosting left over). Top with Alphabet Cookies, recipe below.

10. Alphabet Cookies: On a lightly floured surface knead 1/3 cup all-purpose flour into 1/2 of a 16.5-ounce package of refrigerated sugar cookie dough. Roll dough 1/4-inch thick. Brush lightly with water; sprinkle with coarse red sugar. Cut 16 small cookies for cupcakes and cut remainder into desired shapes. Bake small cookies in a preheated 375 degrees F oven for 6 minutes; bake larger cookies 7 to 8 minutes. Cool on wire rack. Use to decorate cupcakes.

http://www.bhg.com/recipe/layer-cakes/chocolate-cherry-stack-cake/

Chocolate Covered Strawberries

Prep Time:20 min
Level: Intermediate
Yield: 1 pound chocolate covered strawberries
Prep Time: 20 min
Inactive Prep: 30 min
Cook-- Total:50 min

Ingredients
6 ounces semisweet chocolate, chopped
3 ounces white chocolate, chopped
1 pound strawberries with stems (about 20), washed and dried very well

Directions
Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.

Set the strawberries aside until the chocolate sets, about 30 minutes.

http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-covered-strawberries-recipe/index.html

Chocolate Tasting Party

A Chocolate Tasting Date could take place of a Wine Tasting Date

In this video, Ted and chocolate expert Jacques Torres give us tips on how to host a party that's all about chocolate and walk us through the steps of hosting a chocolate tasting, a great way to enjoy Valentine's (or any) Day with your friends

http://www.foodnetwork.com/videos/chocolate-tasting-party/47884.html

Chocolate-Berry Meringue

Makes: 10 servings
Prep: 40 minutes Bake: 1 hour Cool: 1 hour Stand: 1 hour

Ingredients
1 recipe Chocolate Meringue
1 recipe Raspberry Puree
1 cup whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla
6 cups fresh blueberries, raspberries, blackberries, and/or sliced strawberries
Bittersweet chocolate curls or shavings

Directions
1. Prepare Meringue and Raspberry Purée. In chilled bowl beat cream, sugar, and vanilla until soft peaks form; spread onto meringue. Top with berries and chocolate. Drizzle raspberry purée onto plates. Serve meringue wedges atop purée. Serves 10.

Chocolate Meringue: Allow 6 egg whites to stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. Cover a very large baking sheet with parchment paper or foil. Draw a 10-inch diameter circle on paper, leaving a 1- to 2-inch margin outside the circle; set aside. In large mixing bowl beat egg whites with electric mixer on medium to high speed until soft peaks form (tips curl). Add 1 cup sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is dissolved. Gently fold in 3 ounces bittersweet chocolate, finely shredded; 3 tablespoons unsweetened cocoa powder; and 1 teaspoon balsamic vinegar. Spread meringue on circle on prepared baking sheet. Place in oven. Immediately reduce oven temperature to 300 degrees F. Bake for 1 hour. Remove from oven; cool completely on baking sheet on rack. Carefully remove meringue from parchment; transfer to a serving platter.

Raspberry Puree: In a blender place 1-1/2 cups fresh raspberries. Cover and blend until puréed; sieve, if desired. Transfer to a small bowl. Stir in 1 tablespoon sugar.

Nutrition Facts
Servings Per Recipe 10 servings, Calories 274, Total Fat (g) 12, Saturated Fat (g) 7, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 0, Cholesterol (mg) 33, Sodium (mg) 44,
Carbohydrate (g) 39, Total Sugar (g) 33, Fiber (g) 6, Protein (g) 4, Vitamin C (DV%) 21, Calcium (DV%) 5, Iron (DV%) 5, Percent Daily Values are based on a 2,000 calorie diet

Recipe found on www.bhg.com