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Chocolate Lulus

CHOCOLATE LULUS

these unusual cookies have a bold, dark chocolate flavour, but really get their secret kick from the unrecognizable addition of pepper. try these when you are not in the mood for an overly 'sweet' cookie. i should also note that when i made these, i only made 12 larger cookies, using tablespoon-sized balls of batter, and they came out smashingly as well. from maida heatter's brand-new book of great cookies.

Time: 27 minutes

Steps:

  • preheat oven to 350-degrees
  • chop chocolate into pieces , and melt together with butter in microwave , just a couple of minutes
  • add brown sugar and stir until well-mixed: let stand
  • sift together flour , baking soda , cocoa , salt and pepper
  • set aside
  • in large bowl , beat egg and vanilla just to mix
  • add the chocolate mixture and stir to mix
  • add the dry ingredients and stir just to mix
  • place granulated sugar in shallow bowl
  • form dough into teaspoon or so sized balls , rolling between palms of hands
  • drop balls into granulated sugar
  • roll well to coat , and place on lined cookie sheet , about 2 inches apart
  • using a fork , flatten each cookie down slightly with tines
  • bake for about 12 minutes
  • cookies should be semifirm around edges and still somewhat soft in centers
  • they will crisp as they cool
  • do not overbake
  • store in airtight container
  • repeat with remaining dough


chocolate lulus image

Number Of Ingredients: 11

Ingredients:

  1. semisweet chocolate
  2. unsalted butter
  3. brown sugar
  4. unbleached flour
  5. baking soda
  6. unsweetened cocoa powder
  7. salt
  8. black pepper
  9. egg
  10. vanilla extract
  11. granulated sugar


CHOCOLATE LUSH LAYERED DESSERT

Make and share this Chocolate Lush Layered Dessert recipe from Food.com.

Recipe From food.com

Provided by JANIC412

Yield 8 serving(s)

Steps:

  • Mix butter and flour together then add the ground nuts ( save a few for the toping). Pat into a 9x13 baking dish.
  • Bake 20 minutes at 350:.
  • Cool.
  • In a mixing bowl mix cream cheese and powdered sugar together, stir in 1/2 of the cool whip.
  • Spread this mixture over cooled crust. Beat the pudding with milk and spread over the cream cheese. Top with the rest of the cool whip, sprinkle with the reserved nuts.
  • Refrigerate until serving time. Sometimes I drizzle melted chocolate or chocolate ice cream topping over the top, makes it look even more rich.


Chocolate Lush Layered Dessert image

Number Of Ingredients: 8

Ingredients:

  • 1/2 cup unsalted butter, melted
  • 1 cup flour
  • 3/4 cup walnuts or 3/4 cup pecans, finely chopped
  • 1 (8 ounce) package cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 1 (12 ounce) container Cool Whip
  • 2 boxes instant chocolate pudding mix (any favorite flavor may be used)
  • 1 cup milk (I use a little less than 21/2 cups for a firmer filling)


DARK CHOCOLATE POPOVERS

See our step-by-step guide to making popovers, and try all of our popover variations: Basic Popovers, Gruyere-Thyme Popovers, Chive Popovers, Cinnamon Sugar Popovers, Bacon and Black Pepper Popovers, and Orange Popovers.

Recipe From marthastewart.com

Provided by Martha Stewart

Time 45m

Yield Makes 6 large popovers or 10 small popovers

Steps:

  • If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
  • After you have combined eggs and milk in a large bowl, whisk together with vanilla until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
  • Add flour, sugar, and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
  • Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
  • Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
  • Fill popover cups about three-quarters full with batter. Sprinkle chocolate over batter-filled popover cups. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
  • Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.


Dark Chocolate Popovers image

Number Of Ingredients: 8

Ingredients:

  • 3 large eggs, room temperature
  • 1 1/2 cups whole milk, room temperature
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon coarse salt
  • 1 tablespoon sugar
  • Vegetable-oil nonstick cooking spray
  • 2 ounces chopped semisweet chocolate
  • 1/2 teaspoon pure vanilla extract


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