MILK-CHOCOLATE PINE CONES
- Pour chocolate into 8 cavities of a chocolate-pinecone mold (available at www.onestopcandle.com), filling just to the top. Refrigerate until completely set, about 45 minutes. Remove from mold by turning out (chocolates should fall out easily). Spread about 1/8 teaspoon of remaining milk chocolate onto 1 pinecone half, and sandwich with another half. Repeat with remaining pinecone halves. Refrigerate until set, about 15 minutes.
CHOCOLATE-ORANGE PINECONE CUPCAKES
- Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking soda and salt in a medium bowl.
- Heat the milk in a small saucepan over medium heat until hot but not boiling. Pour over the cocoa powder in a large bowl and whisk until smooth. Let cool slightly. Whisk in the granulated sugar, vegetable oil, egg, vanilla and orange zest until smooth. Whisk in the flour mixture until just combined.
- Divide the batter among the prepared muffin cups. Bake until a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove the cupcakes to a rack to cool completely.
- Meanwhile, make the frosting: Place the chocolate chips in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until smooth, 2 to 3 minutes. Let cool 3 minutes. Combine the butter, confectioners' sugar, milk, cocoa powder and vanilla in a food processor and process until fluffy, 1 minute. Add the melted chocolate and process until smooth, 1 minute. Let sit at room temperature about 30 minutes to firm up.
- Transfer the frosting to a piping bag fitted with a 1/2-inch round tip. Pipe the frosting on the cupcakes about 2 1/2 inches high. Starting at the bottom, stick in cereal squares at a 45-degree angle to cover the frosting.
CHOCOLATE-ALMOND PINE CONES
In ancient mythology, pine cones symbolized motherhood and fertility. These edible pine cones, made from almond paste and melted chocolate and similar in flavor to a chocolate-covered cherry, are a perfect addition to the Christmas dessert table.
Provided by L. Britten
Number Of Ingredients 5
- Divide almond paste into 12 equal portions. Form each into a cone shape, about 1 1/2 inches tall and 1 inch in diameter.
- Beginning at the base, insert the pointed end of the sliced almonds into the paste to resemble a pine cone.
- Melt chocolate and shortening in a microwave-safe mixing bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Add more shortening if needed to achieve a somewhat runny consistency that will easily coat a surface.
- Insert a toothpick into the bottom of each cone. Holding the pine cone over the bowl, spoon melted chocolate over each pine cone. Use another toothpick to spread the chocolate so that the pine cone is completely covered.
- Place on a wire rack over wax paper; let stand until firm, about 2 hours. Using a sifter, dust each pine cone with powdered sugar to resemble snow. Use immediately or store in an airtight container at room temperature for several weeks.
Nutrition Facts : Calories 455.5 calories, Carbohydrate 42.7 g, Fat 31.3 g, Fiber 5.6 g, Protein 8.3 g, SaturatedFat 8.4 g, Sodium 6.8 mg, Sugar 20.7 g
CHOCOLATE FROSTING FOR PINECONE CAKE
- Into a medium bowl, sift together sugar and cocoa. Whisk in butter, milk, and vanilla until smooth. If not using immediately, refrigerate, covered, up to 3 days. Bring to room temperature before using.
CHOCOLATE ALMOND PINECONES
Our Test Kitchen suggests this clever way of dressing up any winter dessert. Make these "pinecones" when you have some time, then use-and reuse-them on a variety of desserts...or even on a pretty plate piled with candies.
Provided by Taste of Home
Yield 6 pinecones.
Number Of Ingredients 4
- Divide almond paste into six equal portions. Form each into a cone shape, about 1-1/2 in. tall and 1 in. in diameter. Beginning at the base, insert pointed end of almonds into paste to resemble a pinecone., In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Insert a toothpick into bottom of each cone. Holding over bowl, spoon melted chocolate over almonds (if needed, use another toothpick to spread the chocolate to completely cover almonds). Place on a wire rack over waxed paper; let stand until firm.
Nutrition Facts : Calories 447 calories, Fat 31g fat (8g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 6g fiber), Protein 8g protein.
CHOCOLATE PEANUT BUTTER PINECONE CAKES
- For the Cake:.
- Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet.
- In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla. Add the egg mixture to the flour mixture, mixing until just combined.
- In a saucepan over medium-high heat, melt the butter and stir in the cocoa powder, and hot water. Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended.
- Pour the batter into the prepared pan. Bake for 25 minutes, or until a tester inserted into the center comes out clean. Cool completely.
- For the Frosting:.
- In a large heavy-bottomed saucepan over medium heat, melt the butter. Add the peanut butter and mix until smooth. Remove from the heat. In a separate large bowl, whisk together the milk, and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition.
- This frosting is best to spread when warm, so you may need to reheat it when constructing your pinecones.
- With an oval cookie cutter, cut ten ovals from the cake (you can also cut ovals freehand with a paring knife). Once you have your ovals, trim each one to resemble a pinecone: create a pointed tip on one end and a rounded base on the other. Then, shave off corners and top with the knife so that each cake further takes on a pinecone shape.
- Frost one cake at a time, arranging sliced almonds in the frosting to look like the scales of a pinecone. Start at the base and set the almond slices, pointy end out, in a spiral pattern. Continue adding almond slivers until the entire surface is covered. Repeat until all cakes are frosted and decorated.
- To create "snow-covered" pinecones, dust the cakes with powdered sugar and serve.
Nutrition Facts : Calories 862.6, Fat 41.4, SaturatedFat 23.2, Cholesterol 136.3, Sodium 561.8, Carbohydrate 119.9, Fiber 3.3, Sugar 90.9, Protein 9.4
CHOCOLATE ALMOND PINECONES
Our Test Kitchen suggests this clever way of dressing up any winter dessert. Make these 'pinecones' when you have some time, then use--and reuse--them on a variety of desserts...or even on a pretty plate piled with candies.
Provided by Allrecipes Member
Number Of Ingredients 4
- Divide almond paste into six equal portions. Form each into a cone shape, about 1-1/2 in. tall and 1 in. in diameter. Beginning at the base, insert pointed end of almonds into paste to resemble a pinecone.
- In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Insert a toothpick into bottom of each cone. Holding over bowl, spoon melted chocolate over almonds (if needed, use another toothpick to spread the chocolate to completely cover almonds). Place on a wire rack over waxed paper; let stand until firm.
Nutrition Facts : Calories 447.2 calories, Carbohydrate 41.6 g, Cholesterol 0 mg, Fat 31.4 g, Fiber 5.9 g, Protein 8.5 g, SaturatedFat 8.3 g, Sodium 7 mg, Sugar 20 g
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Top Asked Questions
What to do with these chocolate pine cones?The stars of the cake are these Chocolate Pine Cones, made with an easy almond-chocolate fudge and lots of sliced almonds. I scattered them on top of a chocolate cake, interspersed with sprigs of fresh rosemary. It’s quite simple, but beautiful in its simplicity, and it has the cozy, rustic look I’m going for this year.
How do you make fudge with pine cones?Gently pinch one end so that it comes to a subtle point and has a pine cone shape. Melt the milk chocolate wafers in the microwave, and stir until smooth. Dip one side of the bottom of a sliced almond in the melted coating, and press it against the back of one of the fudge pine cones.
How do you make cereal with pinecones?Cut several cereal pieces into triangles and add those to the top (most pinecone scales get smaller toward the end.) If your pinecone is getting too tall (like mine were), cut off the top of the pretzel and add a dollop of peanut butter mixture to cover it. Insert a few more triangle pieces of cereal into the top of the pinecone.
How many pine cones do you need to make a cookie?Use a cookie scoop to form balls of dough about 1 1/2-inches—you should get about 36 pine cones of this size. If you want to use a 1/4-cup scoop, you’ll get pine cones about 3-4 inches long, and you should get about 15 of this size.