Cuteasabugchocolatenuggets Recipes

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BEST EVER CHOCOLATE CUTOUT COOKIES



Best Ever Chocolate Cutout Cookies image

This recipe is my grandmother's. this will be the best chocolate cutout cookie you have ever tasted! Very chocolaty with a lot of taste! Everyone asks for the recipe when I bake these! The kids love them so its time to share!! ENJOY!

Provided by KRISTA3

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Yield 36

Number Of Ingredients 7

1 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ¼ teaspoons baking powder
⅛ teaspoon salt
¾ cup butter, softened
1 ¼ cups white sugar
1 egg

Steps:

  • Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.
  • Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 85.9 calories, Carbohydrate 11.9 g, Cholesterol 15.3 mg, Fat 4.3 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 2.6 g, Sodium 50.2 mg, Sugar 7 g

CUTE AS A BUG CHOCOLATE NUGGETS



Cute As a Bug Chocolate Nuggets image

Make and share this Cute As a Bug Chocolate Nuggets recipe from Food.com.

Provided by Sharon123

Categories     Candy

Time 5m

Yield 4 serving(s)

Number Of Ingredients 4

4 Hershey nuggets chocolates
1 (4 1/4 ounce) package decorating chocolate icing
4 vanilla wafer cookies
8 Reese's pieces (peanut butter decorative candies)

Steps:

  • Remove wrappers from chocolates.
  • Using writing tip of decorating tube, place small amount of icing on bottom of each chocolate; press one chocolate onto each cookie.
  • Place small amount of icing onto REESE'S PIECES candies; press 2 candies onto one short side of each chocolate.
  • Pipe icing onto each chocolate to form 8 legs and 2 eyes. To make legs, start at the top of the candy, go down the side and out to form legs. For eyes, just put a dot on each candy.
  • Makes 4 servings.

Nutrition Facts : Calories 155.9, Fat 6.9, SaturatedFat 2.2, Sodium 76.6, Carbohydrate 24.3, Fiber 0.4, Sugar 18.2, Protein 0.8

CHOCOLATE CUTOUTS



Chocolate Cutouts image

Provided by Warren Brown

Categories     dessert

Number Of Ingredients 0

Steps:

  • Chocolate: I use 60 percent cocoa mass pistols.A variety of percentage contents are on the market today. Usesomething that is 58 percent to 72 percent for a bittersweet.They have a great bittersweet sensation and it's relatively easyto find this percentage of cocoa mass in solid chocolate atgourmet grocery stores. They're also easier to cut-out andhandle. Milk chocolate (34 percent) will work but is alwayssofter and doesn't handle so easily. White chocolate will worktoo but faces the same handling problems as milk chocolate. Besure to chill these in refrigerator.
  • All chocolate for these cut outs will have to be tempered by the user. Even if it has been tempered (which it will have been by the manufacturer for packaging), the act of melting the chocolate will require the user to re-temper it. Use a brand of chocolate that is high quality, tastes great, and fits your budget. Oil based food dye: Find these at specialty baking supply stores, or easier, on-line. Try www.chefrubber.com, or www.inidatree.com for oil and acrylic based dyes. Cookie cutters: Use metal cookie butters and quickly heat the cutters over a gas flame to easily cut through the chocolate. DO NOT dip in hot water, as chocolate and water do not mix, even if the chocolate is solid. Melted chocolate should never come in contact with water or else the chocolate will seize. Stencils Parchment paper X-acto or sharp paring knife Sheet pans Digital thermometer Double boiler Measure out the quantity of chocolate desired. Melt 2/3 of total chocolate over a double boiler over low heat and the water just steaming (this will be a slow process). Test the temperature with a digital thermometer (do not go over 110 degrees F). Remove bowl from the heat and, bit by bit, add the remaining 1/3 non-melted chocolate to reduce temperature to 89 to 91 degrees F. Spread chocolate out on parchment paper and smooth it out with an offset spatula. Lift the paper and gently tap it on the counter to even out the chocolate and get rid of any air bubbles. Place the paper with the chocolate on a cookie sheet and refrigerate until the chocolate is solid. Chill or leave on counter until hardened. I recommend leaving it on counter until it sets, then chill to make super hard for cutting with cookie cutter. Cut out shapes in the chocolate with cookie cutters, using shapes without close corners where the chocolate would get stuck easily. To make your own shapes, create a stencil using poster board and trace around it with a sharp knife. For bright colors use white chocolate and tint it with oil based food coloring. After you have cut out the shapes attach them to a frosted cake with a little melted chocolate.

EDITH'S RED TOMATO CHOW-CHOW



Edith's Red Tomato Chow-Chow image

My girlfriend's MIL fashioned this recipe many years ago and it is wonderful! Easy to make, and so good with so many things. Note: The easiest way I have found to sterilize jars is to wash and rinse them well, fill them with boiling water for a few minutes, empty, and keep them hot in a 200°F oven till you are ready to fill them. The flat sealing lids should be boiled for about five minutes, and the rings should be twisted only finger tight. Enjoy these pickles - beats anything you can buy ready-made. They keep for a very long time, which is a bonus.

Provided by Gwen35

Categories     Onions

Time 1h45m

Yield 6-7 pints

Number Of Ingredients 8

18 -20 tomatoes, ripe (or 5 28-fluid oz. cans, diced)
1/2 head celery, fine dice
6 large sweet peppers, fine dice (red or green or orange)
4 large onions, fine dice
3/4 cup white sugar (more, if necessary)
3 tablespoons salt
3 cups vinegar (preferably pickling vinegar)
3 tablespoons pickling spices (tied in cheesecloth)

Steps:

  • Combine all ingredients in a large pot (preferably non-stick) and bring to a boil.
  • Reduce heat and simmer for 1-1/2 to 2 hours or until desired consistency is reached.
  • Stir very often to prevent burning.
  • Pack into sterilized jars and seal.

Nutrition Facts : Calories 274.8, Fat 1.4, SaturatedFat 0.3, Sodium 3547.3, Carbohydrate 60.7, Fiber 9.8, Sugar 46.6, Protein 6.1

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