Chocolate Blintzes With Chocolate Whipped Ricotta Almond Filling And Warm Cherry Sauce Recipes

ALMOND-RICOTTA TWISTS

Steps:

• In a large bowl, beat sugar and butter until blended. Beat in eggs, then ricotta cheese and extract. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape., Preheat oven to 350°. Using 1 tablespoon dough for each cookie, divide in half and shape each into a 3-in. rope. (If dough is soft, work in batches and keep remaining dough chilled until ready to shape.) Twist two ropes around each other, pinching and tucking under ends. Place 2-in. apart on ungreased baking sheets., Bake 12-15 minutes or until golden brown. Cool 1 minute before removing to wire racks to cool completely., Drizzle melted baking chips over cookies; let stand until set. Store in airtight containers.

CHOCOLATE RASPBERRY BLINTZES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, chocolate-hazelnut spread, berry cream cheese, milk, and vanilla extract together in a bowl.
• Pour melted butter into a shallow bowl.
• Combine sugar and cinnamon in a separate shallow bowl.
• Flatten bread slices out on a work surface. Spread cream cheese mixture over each slice. Roll up each slice. Dip rolls in melted butter; coat with cinnamon sugar. Arrange seam-side down in a baking dish.
• Bake in the preheated oven until lightly golden, 15 to 20 minutes.

CHOCOLATE BLINTZES

Steps:

• Put blintz(es), along with syrup, in cooking bag.
• Put bag in crockpot.
• Cook bag on high for 75 minutes (or a few hours if on low).

CHERRY CHEESE BLINTZES

Steps:

• In a small bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 2 hours., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate., In a blender, process cottage cheese until smooth. Transfer to a small bowl; add cream cheese and beat until smooth. Beat in sugar and vanilla. Spread about 1 rounded tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle. , Place seam side down in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 10 minutes or until heated through., Meanwhile, in a large saucepan, bring cherries, 2/3 cup water and sugar to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes or until heated through. Combine cornstarch and remaining water until smooth; stir into cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with crepes.