CHOCOLATE-CRANBERRY TREATS
Provided by Giada De Laurentiis
Categories dessert
Time 2h25m
Yield 36 to 40 cookies
Number Of Ingredients 8
Steps:
- Line a baking sheet with wax paper. Set aside.
- Whisk the honey, vanilla, butter and egg together in a 5-quart saucepan. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Stir in the rice cereal, cranberries and almonds until combined. Let the mixture cool for 45 minutes.
- Place the grated chocolate in a small bowl.
- Firmly press the rice mixture together into 36 balls, each about 1-inch in diameter, using slightly damp hands. Roll the cookies in the chocolate until coated and place on the prepared baking sheet. Refrigerate for 1 hour until firm.
CRANBERRY CHOCOLATE WALNUT PIE
For a showstopping holiday pie, I mix cranberries, chocolate and walnuts. A little touch of rum makes it even happier. -Lorrie Melerine, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 450°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15-20 minutes or until edge is light golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven setting to 350°., In a large bowl, beat eggs, sugar and melted butter until well blended. Gradually add flour until blended. Stir in remaining ingredients; pour into crust., Bake 30-35 minutes or until top is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 594 calories, Fat 41g fat (20g saturated fat), Cholesterol 130mg cholesterol, Sodium 276mg sodium, Carbohydrate 53g carbohydrate (32g sugars, Fiber 3g fiber), Protein 8g protein.
CRANBERRY DARK CHOCOLATE PIE
Can you say yum? From the King Arthur Flour website. Buy lots of fresh cranberries while they are in season, and freeze to be able to make this year-round! Passive cooking time here = chilling time.
Provided by Susiecat too
Categories Tarts
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- For the Cranberry topping: Bring the sugar, salt, and cranberry juice to a boil. Stir in the dried cranberries, then the fresh or frozen berries. Simmer gently for 10 to 12 minutes, or until about half the berries have popped. Remove from the heat, and cool to room temperature. Yield: 4 cups.
- You'll need about 15 ounces (a scant 2 cups) sauce for the pie; enjoy the remainder on its own.
- For the crust: Process the crackers, sugar, and melted butter in a food processor till crumbly and well combined. Press into the bottom and up the sides of a 9" pie pan. Bake in a preheated 375°F oven for about 7 to 8 minutes, until it's set, but not brown. Remove from the oven and cool.
- For the filling: Put the chips and cream in a microwave-safe container, and heat for about 90 seconds. Remove from the microwave, and stir till the mixture becomes smooth and dark brown. You're simply making a basic ganache.
- Assembly: Spoon the hot ganache into the cooled crust, and sprinkle the toasted nuts on top. Refrigerate for at least 1 hour, probably 2, till the ganache has firmed up. Once the ganache is set, top with the cranberry sauce.
Nutrition Facts : Calories 558.3, Fat 31.4, SaturatedFat 14.7, Cholesterol 50.1, Sodium 221.1, Carbohydrate 71.6, Fiber 5.1, Sugar 54.1, Protein 4.5
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