Heavenly Chocomallows Recipes

HEAVENLY HOT CHOCOLATE MIX

Steps:

• In a large airtight container, combine all ingredients. Store in a cool, dry place for up to 2 months (mixture will settle)., To prepare hot chocolate: Place 1/3 cup mix in a mug; add 3/4 cup hot water and stir until blended.

HEAVENLY DRINKABLE CHOCOLATE

Steps:

• Pour milk into a double boiler over simmering water; heat until hot and steaming. Reduce heat to very low. Add dark chocolate and milk chocolate bit by bit, whisking gently to melt into the milk. Add ginger and cayenne once chocolate is velvety smooth with no unmelted bits.
• Pour melted chocolate into espresso cups or other small-sized cups. Wipe steam off the bottom of the pan to prevent it from dripping into the cups as you pour.

HEAVENLY CHOCOLATE DELIGHT

Steps:

• Filling: In a heavy saucepan combine 1 cup of the chocolate and whipping cream. Stir over low heat until chocolate melts. Transfer mixture to a small bowl. Cover and chill for 45 to 60 minutes or until nearly set. Lightly grease and cocoa powder 6 (3/4-cup) souffle dishes. Divide chilled chocolate filling evenly between dishes. Place dishes in baking pan, set aside.
• In a double boiler over low heat, stir butter and remaining 1 1/2 cups chocolate over low heat until melted. Remove from heat and let cool. Set aside.
• Batter: Preheat oven to 400 degrees F.
• In a large mixing bowl beat eggs, egg yolks, granulated sugar, and Armagnac on high speed for 5 minutes or until thickened and lemon-colored. With mixer on medium speed, beat in melted butter-chocolate mixture until combined. Sprinkle flour and cocoa powder over the chocolate mixture, beat on low speed until combined. Divide batter evenly among the dishes. Bake uncovered for about 15 minutes or until the cakes feel firm at the edge. Cool in dishes for 2 to 3 minutes. Using a knife, loosen cakes from side of dishes. Invert onto dessert plates. Sift cocoa powder onto plates, dust cakes with powdered sugar and serve with Spun Sugar Halos.
• Combine sugar and water in a saucepan over medium heat until sugar is dissolved and mixture caramelizes, about 15 minutes. Drop syrupy mixture onto waxed paper in a circular "halo" and cool before peeling off waxed paper backing. Place halos on top of cakes as garnish.

HEAVENLY CHOCOLATE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder and salt; add to the creamed mixture alternately with water, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Fill and frost as desired.

POPCORN SNOWMAN

Steps:

• In a large saucepan, melt the butter over low heat.
• Add the marshmallows and cook, stirring often, until melted and syrupy, about 5 minutes.
• Place the popped popcorn in a large lightly greased shallow pan.
• Pour the syrup over the popcorn, tossing to coat evenly.
• While still warm, form 6 balls about 5" in diameter for the coated popcorn for the bottom sections, giving the balls flat bases so the snowmen will stand.
• Form 6 balls about 3-1/2" in diameter for the middle sections.
• Then form 6 balls about 2" in diameter for the top sections.
• Stir in the confectioners sugar and milk together until smooth (skip this step if using pre-made frosting).
• Use the icing to stack three popcorn balls of decreasing sizes into a snowman, then attach candies to decorate.
• (Gumdrops for hats, Fruit leather for scarves, cinnamon candies for eyes etc).

QUICK AND EASY BAKED PORK CHOPS

Steps:

• Preheat oven to 425.
• In a glass dish, coat the pork chops with the Ranch Dressing and allow to marinate for about 15 minutes.
• In a separate shallow dish, mix the remaining ingredients.
• Dredge each pork chop in the bread crumb mixture one by one.
• Place the pork chops on a metal rack and place on top of a cookie sheet.
• Bake for about 18-20 minutes, or until cooked through.

MYKONOS FETA CHEESE DIP

Steps:

• Blend the first 3 ingredients in a food processor until smooth.
• Transfer to a serving bowl.
• Mix in remaining ingredients.
• Chill.
• It's better if prepared the night before so that the flavor of the garlic comes out.

HEAVENLY HOT CHOCOLATE

Steps:

• Using tip of small knife, scrape seeds from vanilla bean into processor; reserve bean. Add sugar to processor and blend 10 seconds. Transfer 3 tablespoons vanilla sugar to small bowl and reserve.
• Transfer remaining vanilla sugar from processor to heavy medium saucepan. Add unsweetened cocoa powder, 1/2 cup water and salt and whisk until smooth. Whisk over medium heat just until beginning to bubble. Whisk in whole milk and half and half. Add reserved vanilla bean; bring mixture to simmer. Remove from heat; whisk in vanilla extract. Discard vanilla bean.
• Beat cream and reserved 3 tablespoons vanilla sugar in medium bowl until medium-firm peaks form. Divide hot chocolate among 6 mugs; top with whipped cream and serve.

GRAPES WITH ALMOND WHIPPED CREAM

Steps:

• Whip cream in a chilled bowl* until it begins to hold its shape.
• Add confectioners sugar and almond extract and beat until slightly stiff.
• *For best results make sure the bowl, heavy cream, and metal beaters are cold; try putting them all in the freezer for 5 minutes.
• Gently fold in the grapes and almonds until well mixed.
• More or less grapes can be added depending on your own preferences.

HEAVENLY DRINKING CHOCOLATE

Steps:

• In a large saucepan, heat cream over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; whisk in the chocolates, vanilla, nutmeg and salt until smooth. Return to the heat; cook and stir until heated through. Pour into mugs; top with whipped cream or marshmallows.