Ingredients
1 ounce Godiva Original Liqueur
1/4 ounce Ciroc Vodka
Directions
Add Godiva Original Liqueur and Ciroc Vodka in martini glass and stir.
Ingredients
1/2 cup butter or margarine, softened
1/2 cup shortening
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
6 (1 ounce) squares white chocolate
1 1/2 cups chopped pecans
Directions
In a mixing bowl, cream the butter, shortening and sugars. Add egg and almond extract; mix well. Combine the dry ingredients; add to creamed mixture. Stir in white chocolate and pecans. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Ingredients
1 cup white sugar
1 cup packed brown sugar
1 cup margarine
2 teaspoons vanilla extract
2 eggs
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup chopped pecans
48 chocolate covered caramel candies
1 tablespoon white sugar
4 ounces vanilla flavored confectioners’ coating
Directions
In large bowl, combine one cup sugar, brown sugar and margarine; beat until light, add vanilla and eggs, blend well.
In small bowl, combine flour, cocoa and baking soda, mix well. Add to sugar mixtures; blend well. Stir in 1/2 cup pecans. Refrigerate 30 minutes.
Ingredients
3 egg whites
1 pinch salt
3/4 cup white sugar
1 1/2 cups semisweet chocolate chips
2 1/4 cups shredded coconut
1/2 cup chopped walnuts
1 teaspoon vanilla extract
Directions
Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.
Melt chocolate over low heat and let cool.
Ingredients
1/2 cup semi-sweet chocolate chips
3 tablespoons heavy cream
2 cups pecan halves
Directions
Combine the chocolate chips and cream in a medium metal bowl, and set on top of a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat. Stir pecan halves into the chocolate until completely coated.
Remove a few pecans at a time with a slotted spoon. Separate pecan halves and place onto a waxed paper lined cookie sheet. Refrigerate for 10 minutes to set.
Ingredients
3 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/2 cup coarsely chopped walnuts
1 1/2 teaspoons vanilla extract
Directions
Line one 8 or 9 inch square pan with wax paper.
In a heavy saucepan, over low heat, melt the chocolate chips with the condensed milk. Remove from heat and stir in the chopped nuts and vanilla extract. Spread mixture evenly into the prepared pan and chill for 2 hours or until firm. Once firm, turn fudge onto cutting board, peel off waxed paper and cut into small squares.
Ingredients
1 sheet frozen puff pastry, thawed but still cold (follow package directions)
8 ounces semisweet chocolate, cut in small dice
1 cup heavy cream
2 large egg yolks (if using raw eggs is a concern for you, substitute the yolks of 2 pasteurized eggs)
Optional garnish:
1 cup heavy cream, whipped to soft peaks
1 cup raspberries
Directions
Adjust oven rack to lower-middle position and heat oven to 425 degrees. Unfold pastry on a lightly floured work surface and roll it into a 12-inch square. Fit into a 9-by-1-inch round tart pan, making sure the pastry is not stretched. Trim excess pastry from pan by pressing around the perimeter with the tip of your thumb. Prick pastry all over with a fork.
Spray the bottom side of a 9-inch Pyrex-type pie plate with vegetable cooking spray, then place it in the tart pan to keep the pastry from puffing excessively. Bake until crisp and golden brown, 20 to 22 minutes. Remove pie plate and let tart shell cool to room temperature.
Ingredients
2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup white sugar
3 tablespoons applesauce
2 tablespoons water
1/2 cup milk
1 cup chocolate chips
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease two baking sheets.
In a large bowl, combine flour, cream of tartar, baking soda, salt and sugar. Add the applesauce, water and milk; mix well. Fold in chocolate chips. Drop large rounded spoonfuls of batter onto prepared baking sheets.
Ingredients
3 cups all-purpose flour
1 1/2 cups white sugar
3/4 cup unsweetened cocoa powder
3/4 teaspoon salt
3 teaspoons baking powder
1 1/2 cups milk
2 eggs
1 1/2 teaspoons vanilla extract
3/4 cup shortening
3/4 cup butter, softened
2 cups confectioners’ sugar
1/8 teaspoon salt
1 (7 ounce) jar marshmallow creme
1 1/2 teaspoons vanilla extract
1 tablespoon milk
Directions
Preheat oven to 400 degrees F (200 degrees C).
Ingredients
1 cup butter, softened
2 cups all-purpose flour
1 teaspoon vanilla extract
1 cup packed brown sugar
1 pinch salt
1 cup semisweet chocolate chips
3/4 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat together the butter, vanilla and sugar until light and fluffy. Sift together the salt and flour and mix into the butter mixture. Fold in the chocolate chips and nuts. Mix until well blended. Press batter into a 15×10 inch jelly roll pan.
