GERMAN CHOCOLATE COOKIES
While a big slice of German chocolate cake may appeal to many, baking one from scratch may not. That's where these cookies come in. They satisfy the craving for deep, dark pools of warm chocolate, sweet pecans and fragrant coconut with only a fraction of the work. To toast the coconut, spread it out on a baking sheet and bake at 350 degrees for 5 to 10 minutes. Take it out of the oven when the edges and some of the coconut in the center are deep golden brown. It's fine if some of the coconut is still pale.
Provided by Samantha Seneviratne
Categories cookies and bars, dessert
Time 45m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, beat butter, granulated sugar and brown sugar together with an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the egg and vanilla until smooth.
- Reduce the speed to low and beat in the flour mixture. Add coconut, chocolate and pecans and mix to just combine.
- Portion the dough in 2 tablespoon scoops and roll them into balls. Place them on parchment-lined baking sheets, at least 2 inches apart. Bake the cookies until dry on top but still soft in the center, about 10 minutes. Remove from the oven and immediately tap the sheets against a work surface to deflate them slightly. Let the cookies sit on the sheets for 3 minutes, then transfer them to a rack to cool completely.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 86 milligrams, Sugar 15 grams, TransFat 0 grams
GERMAN CHOCOLATE TASSIES
My son and I love chocolate, so I made this brownie-like recipe to satisfy any chocolate lover. The pecans add a welcome crunch. -John Williams, Beaumont, Texas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2-1/2 dozen.
Number Of Ingredients 16
Steps:
- Cream butter, cream cheese and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes., Preheat oven to 350°. Shape dough into 1-in. balls; press evenly onto bottom and up sides of ungreased mini-muffin cups., Pulse pecans and coconut in a food processor until finely chopped. In a small bowl, whisk brown sugar, egg, butter, vanilla and salt. Whisk in chocolate. Stir in pecan mixture. Place a rounded teaspoon of filling in each cup. Bake until filling is set, 17-20 minutes. Cool in pans 5 minutes. Remove to wire racks to cool completely.
Nutrition Facts : Calories 129 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 68mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
GERMAN CHOCOLATE CAKE BITES
These delicious little chocolate bites are a mixture between petit fours and miniature cakes. Two layers of chocolate cake are sandwiched together with jam and then coated in chocolate.
Provided by Michaela
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h43m
Yield 60
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
- Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
- Combine egg yolks, 1 cup plus 2 tablespoons butter, and sugar in a large bowl; beat with an electric mixer until smooth and creamy.
- Place 4 ounces milk chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat, add remaining 3 ounces milk chocolate and stir until chocolate is melted. Cool for 5 minutes.
- Stir melted chocolate into the egg yolk mixture until well combined. Add almonds and flour and mix well. Fold beaten egg whites into batter. Pour batter onto the prepared baking sheet and spread out evenly.
- Bake in the preheated oven until chocolate cake is set and a toothpick comes out clean, 8 to 10 minutes, depending on the thickness of the cake. Allow to cool completely, about 1 hour.
- Line a baking sheet with parchment paper.
- Cut cooled cake into small, 3/4-inch squares. Spread a thin layer of jam on half of the chocolate squares and place a second chocolate square on top to create little cubes.
- Combine 7 ounces milk chocolate and dark chocolate in a bowl. Place 2/3 of the mixed chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat, add remaining chocolate mixture, and stir until chocolate is melted.
- Pierce chocolate cubes with a fork and dip into chocolate so it is completely covered with chocolate. Use a spoon to remove excess chocolate and place on the prepared baking sheet to set. Allow to set at room temperature.
Nutrition Facts : Calories 135.9 calories, Carbohydrate 12.3 g, Cholesterol 29.4 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 13.3 mg, Sugar 9.3 g
CHOCOLATE PECAN TASSIES
Make and share this Chocolate Pecan Tassies recipe from Food.com.
Provided by PugGrannie
Categories Dessert
Time 52m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Allow both crust pouches to stand at room temperature for 15-20 minutes.
- Heat oven to 375°F.
- Unfold each crust; remove top plastic sheets. Press out fold lines.
- Sprinkle each with 1 teaspoon flour. Spread flour evenly over crusts.
- Invert and remove remaining plastic sheets.
- Using a 2-5/8" to 2-3/4" round, scalloped cookie cutter, cut 12 rounds out of each crust.
- Gently press each round, floured side down, into 24 ungreased miniature muffin cups.
- Divide 1/3 cup of the nuts evenly in pie crust-lined muffin cups. In small bowl, beat brown sugar, chocolate, butter, vanilla, and egg only until smooth (do not overbeat; mixture should not be bubbly).
- Spoon teaspoonful of filling over nuts in each cup.
- Sprinkle with remaining nuts.
- Bake at 375°F for 18-22 minutes or until filling is set and crust is light golden brown.
- Cool 1 minute; remove from pans.
Nutrition Facts : Calories 144.5, Fat 8.9, SaturatedFat 2.3, Cholesterol 10.1, Sodium 94.8, Carbohydrate 15.2, Fiber 1.1, Sugar 6.8, Protein 1.7
GERMAN CHOCOLATE SNACKING BARS
This bar is chocolate with coconut and nuts.
Provided by S. Loggins
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 18
Number Of Ingredients 8
Steps:
- In a medium saucepan, melt chocolate and butter or margarine over low heat. Remove pan from heat.
- Stir 1/2 cup sweetened condensed milk, eggs, biscuit mix, and vanilla into chocolate mixture.
- Spread batter evenly into a greased 13 x 9 inch baking dish.
- In a medium bowl, combine the remaining condensed milk with the coconut; spoon evenly over batter in baking dish. Sprinkle nuts over the top; press them down firmly.
- Heat oven to 325 degrees F (165 degrees C). Bake for 25 minutes, or until done. Cool and cut into bars.
Nutrition Facts : Calories 242.8 calories, Carbohydrate 25.4 g, Cholesterol 34.8 mg, Fat 15 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 7.9 g, Sodium 154.5 mg, Sugar 20.1 g
GERMAN CHOCOLATE TRES LECHES CAKE
I first tried tres leches cake while in Ecuador several years ago. Since then, I've changed it up by adding some of my favorite ingredients, namely chocolate and coconut. This version also has a splash of rum for an adults-only treat. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Prepare and bake cake mix according to package directions, using a 13x9-in. baking pan. Cool on a wire rack., Meanwhile, in a large bowl, whisk milks, 1/2 cup cream and rum. With a wooden skewer, poke holes in cake about 1/2 in. apart. Slowly pour milk mixture over cake, allowing mixture to absorb into cake. Let stand 30 minutes. Refrigerate, covered, 8 hours or overnight., In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over top of cake. Sprinkle with coconut and pecans. If desired, drizzle servings with chocolate syrup.
Nutrition Facts :
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