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How to Make Chocolate Tuxedo Strawberries

May 6, 2010 by dataentry2  
Filed under Chocolate, Dessert, Easy, Easy Dessert Recipes, New Dessert Recipes

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strawberry chocolateNeed a fancy dessert for your next get together? Why not serve tuxedo strawberries? Hat may sound like a great idea until you check the price of them at your local candy shop. Forget paying retail. It is time that you learned how to make chocolate tuxedo strawberries on your own:

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    1. Rinse strawberries and pat dry
    2. Dip the flat side of each strawberry into melted white chocolate, and then set aside to dry.
    3. Once the white chocolate has hardened, dip the strawberries into melted dark chocolate leaving a 1/2 inch “v” of visible white chocolate in the middle of the flat side. This will make it look like a tuxedo jacket.
    4. To complete the look, take a toothpick and use chocolate dots to make a small bowtie and button.

Who knew how easy it was how to make chocolate tuxedo strawberries for your next formal affair?

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How is Chocolate Made?

April 26, 2010 by Firehouse Chef  
Filed under Chocolate, Dessert, Tips and Tricks

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How is Chocolate MadeIf you have ever wondered how chocolate is made, there is a great step-by-step instructions on www.hersheys.com, the world’s leading chocolate maker. But, if you aren’t interested in learning all the intricacies of how to make chocolate and just want a basic rundown of the process, here it is:

  • pick the cocoa beans
  • roast the cocoa beans
  • crack and winnow the cocoa beans
  • grind the bibs into chocolate liqueur
  • conch and refine the chocolate
  • temper the chocolate
  • mold the chocolate
  • remove from molds once the chocolate ahs hardened

While these are the most basics steps in the chocolate-making process, it can give you an idea of how difficult it can be to make this delectable dessert.

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Red Raspberry Chocolate Cake

August 13, 2009 by Firehouse Chef  
Filed under Baked, Baking, Buffet, Dessert, Dessert Video, Easy, Snack

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Red Raspberry Chocolate Cake - This layered chocolate cake recipe has an exceptional taste of freshness, thanks to the ruby red raspberries. Tucked between the layers of homemade chocolate cake, and placed on top, not only do they add freshness, they make it look like something a professional made! You don’t have to tell anyone what a quick and easy dessert recipe it is, just smile and say thank you!

 

How To Make Red Raspberry Chocolate Cake Video

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Chocolate Brownie Pie

June 21, 2009 by Firehouse Chef  
Filed under Baked, Dessert, Easy, Easy Dessert Recipes, Snack

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chocolate_brownie_pie Chocolate Brownie Pie - This is for those times when you just need to indulge, a brownie pie! What better way than this rich, sweet, nutty, easy dessert? Overflowing with chocolate, how can it not be fabulous.

Prep Time: 10 mins
Cook Time: 50 mins
Main Ingredient: Chocolate
Difficulty Level: 2

Ingredients to make Chocolate Brownie Pie

2/3 cup Sugar
1/8 teaspoon Salt
1 cup Light corn syrup
4 ounces Sweet cooking chocolate
3 tablespoons Butter
3 Eggs,beaten
1 teaspoon Vanilla
1 cup Pecans
1 Unbaked pie shell

Directions to make Chocolate Brownie Pie

Step 1:Combine sugar, salt and cyrup in saucepan. Bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat.
Step 2:Stir in chocolate and butter and stir until melted and smooth. Cool. Gradually beat chocolate mixture into beaten eggs, stirring constantly. Mix well. Add vanilla and pecans.
Step 3:Pour into pie shell.Bake at 350 degrees for 50 minutes.Cool.

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Fruit Toppped Boston Cream Pie

June 21, 2009 by Firehouse Chef  
Filed under Dessert, Easy Dessert Recipes, Snack

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fruit_toppped_boston_cream_pie Fruit Toppped Boston Cream Pie - This is the best dessert recipe for all those who simply love to bake and do it often. Sinfully sweet boston cream pie, made from scratch, topped with even sweeter fresh berries, of your choice. We think you should try this one soon!

Prep Time: 30 mins
Main Ingredient: Cake, Berries
Difficulty Level: 4

Ingredients to make Fruit Toppped Boston Cream Pie

WHITE CHOC. PASTRY CREAM
2 c Milk
1/4 c Cornstarch
1 Vanilla bean,split,lengthwise
6 lg Egg yolks
6 oz White chocolate,finely chopped
3/4 c Plus 1 tablespoon granulated sugar
2 tb Unsalted butter

GENOISE CAKE
7 lg Eggs
1 1/2 c All-purpose flour
7 lg Egg yolks
7 tb Unsalted butter,melted
1 c Granulated sugar

GANACHE
3/4 c Heavy cream
1 lb Semisweet chocolate,finelt chopped
3 tb Water

Directions to make Fruit Toppped Boston Cream Pie

Step 1:PASTRY CREAM: In a medium saucepan over high heat, bring the milk and the vanilla bean to a boil. Meanwhile, in a medium mixing bowl, mix together the sugar and the cornstarch so that no lumps of starch remain. Mix in the egg yolks, and using a wire whisk, whisk together until the mixture is combined. When the milk comes to a boil, slowly whisk half of it into the egg mixture. Pour the contents of the bowl back into the saucepan with the remaining milk and whisk continuously over medium heat until thick, about 3 to 5 minutes. Add the chopped white chocolate and the butter, and continue mixing until both melt. Strain the mixture into a medium bowl and cover it with plastic wrap, so that the wrap covers the surface of the cream. Refrigerate until well chilled, at least 1 hour. This may be made one day in advance.
Step 2:GENOISE CAKE: Position a rack in the center of the oven and preheat to 350F. Line the bottoms of two 13 1/2 x 9 1/2-inch baking pans with nt or waxed paper. Lightly butter the parchment. Flour the pans lightly, shaking off any excess. In the 4 1/2-quart bowl of a heavy-duty electric mixer, place the eggs, yolks and sugar. Place the bowl over a pot of simmering water on the stove and whisk constantly until the eggs are just warm. Return the bowl to the mixer stand, and using a wire whip attachment, whip the egg mixture until it triples in volume and forms fluffy, soft peaks. Scrape the batter into a large bowl and sift the flour on top of it. With a rubber spatula, partially fold the flour into the mix. Gently fold in the melted butter. Divide the batter between the prepared pans. Bake the cake for 12 to 15 minutes until golden. Cool the cakes in the pans set on a wire rack.
Step 3:GANACHE: In a saucepan over high heat, bring the cream and water to a boil. Place the chocolate in a medium bowl. Pour the boiled cream over the chocolate. Allow it to melt for a few minutes, then whisk until smooth.
Step 4:ASSEMBLY: With a sharp paring knife, using a 6 1/2inch plate or other disc as a guide, carefully cut out two circles of genoise from each sheet of cake. Leave the circles in place until you’re ready to use them, but lift off the scraps of cake from the pan and discard them. Carefully lift one genoise circle from the pan and place it on a tin bottom of a springform pan or other small platter. Evenly spread one-third of the pastry cream over this layer. Top with another cake layer. Spread one-third of the pastry cream over this layer. Repeat once more and top with the final layer of sponge. Refrigerate until ready to serve. When you’re ready to serve the cake, remelt the ganache over a double boiler. Top the cake generously with the ganache so that it drips down the cake sides. Use a small offset metal cake spatula to smooth the ganache into an even layer on the sides of the cake. Garnish the cake with fresh raspberries.

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Sweet and Sassy Chocolate Cheesecake

June 10, 2009 by Firehouse Chef  
Filed under Baked, Dessert, Easy, Easy Dessert Recipes, Snack

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sweet_sassy_chocolate_cheesecake Sweet and Sassy Chocolate Cheesecake - Here is your new favorite dessert! Sinfully rich cheesecake is the base, to which we added chocolate and amaretti, for the sweet, and amaretto for the sassy. This is almost as decadent as they come.

Prep Time: 30 mins
Cook Time: 45 mins
Main Ingredient: Chocolate, Cheesecake
Difficulty Level: 3

Ingredients to make Sweet and Sassy Chocolate Cheesecake

CRUST:
7 oz Amaretti (see note)
2 Tbsp granulated sugar
1 oz unsweetened chocolate,1 sqare
5 Tbsp sweet butter

FILLING
6 oz semisweet chocolate
7 oz Amaretti
4 oz almond paste
1/3 cup Amaretto liqueur
1 1/2 lb cream cheese
1/4 cup granulated sugar at room temperature
4 eggs (large or extra-large)
1/2 cup heavy cream

Directions to make Sweet and Sassy Chocolate Cheesecake

Step 1:(CRUST) Butter the sides only (not the bottom) of a 9-inch spring-form pan (2 1/2-3 inches deep). Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl. Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don’t wash the double boiler; you’ll be using it again in a minute.) Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer. Refrigerate while you prepare the filling.
Step 2:(FILLING) Adjust rack 1/3 up from the bottom of the oven and preheat to 350 deg. F. Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool. Break the Amaretti coarsely into a bowl and set aside. Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed, and set aside.
Step 3:the cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth again. Add the almond paste-Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth. Add the coarsely broken Amaretti and stir gently only to mix. Turn into the prepared pan, pouring the mixture over the bottom crust. Rotate the pan gently to level the batter. (Don’t worry if the mixture comes almost to the top; it won’t run over.) Bake 45 minutes. It will seem soft and not done, but don’t bake any more; it will become firm when chilled.
Step 4:NOTES Amaretti are Italian almond-flavored wafer cookies. They are usually sold in metal tins with the wafers wrapped in packages of two inside the tin. You can also buy Amarettini, which are the same flavor but much smaller and not individually wrapped. Since you’re going to grind some of the wafers and break the others into chunks, it doesn’t matter which size you start with.

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Black and White Dessert Cake

June 9, 2009 by Firehouse Chef  
Filed under Dessert, Easy, Easy Dessert Recipes, Snack

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black_wite_dessert_cake Black and White Dessert Cake - This mouth watering, simple dessert is  always a favorite. The sweet, light angel food cake is layered with decadent chocolate sauce,and then chilled! Let us know if you liked it as much as we did!

Prep Time: 20 mins
Servings: 8
Main Ingredient: Cake, Chocolate
Difficulty Level: 2

Ingredients to make Black and White Dessert Cake

3 Unsweetened chocolate 1 oz Squares or the melted choc
1/2 c White sugar
1/2 c Hot water
1 tb Gelatin,unflavored
2 tb Cold water
4 Egg yolks,beaten
4 Egg whites,beaten
1 ts Vanilla
1 c Heavy cream,(whipping)
1/2 c Almonds, blanched,browned,coarsely chopped
1 lg Angel food cake

Directions to make Black and White Dessert Cake

Step 1:Combine hot water, sugar and chocolate in double boiler. Heat until chocolate melts. Stir to blend. Soften gelatin in the cold water and add to chocolate mixture. Stir and cook until smooth and thick-about 5 minutes. Add chocolate mixture to egg yolks. Mix well. Cool 5 minutes.
Step 2:Add vanilla then fold in stiffly beaten egg whites. Cool completely. Whip the cream and fold in nuts. Add to the chocolate mixture.
Step 3:Grease an angel(tube)cake pan. Break cake into egg size pieces. Put a layer of cake pieces into pan and pour some of the cholcolate mixture over and let it run through, repeat until all the cake and sauce are used. Cover and let set in refrigerator for about 8 hours. Ice with whipped cream or (Cool Whip)after turning out on serving plate and decorate with browned almonds.
Step 4:The cake can be iced several hours before serving and should be served real cold.

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Pecan Brownie Bars

June 9, 2009 by Firehouse Chef  
Filed under Baked, Dessert, Easy, Easy Dessert Recipes, Snack

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  Pecan Brownie Bars - The ever popular delightful, baked chocolate brownie smothered with topping and sprikled nuts. We not sure we have met anyone who doesn’t completely love this succulent brownie dessert, I know they never last long at our house.

Prep Time: 10 mins
Cook Time: 30-35 mins
Main Ingredient: Chocolate, Nuts
Difficulty Level: 2

Ingredients to make Pecan Brownie Bars

1/4 c Butter, plus …
2 T Butter
3 T Cocoa
1 1/4 c Sugar
2 Eggs,beaten
3/4 c Flour
1/3 c Chopped pecans
1 t Vanilla
1/4 t Salt
1/4 t Baking powder

TOPPING
3 T Butter
3/4 c Sugar
2 Eggs beaten
1 Egg yolk,beaten
2/3 c Chopped pecans
3 T Flour
1 t Vanilla

Directions to make Pecan Brownie Bars

Step 1:Heat oven to 350 degrees. Grease and flour 9X9×2 inch pan. Melt butter in 2-quart saucepan; remove from heat.
Step 2:Mix in cocoa, sugar and eggs. Stir in remaining ingredients except topping. Spread in pan. Bake 23 minutes.
Step 3:anwhile, prepare topping: Melt butter in 1-quart saucepan; remove from heat. Mix in sugar, eggs and egg yolk.
Step 4:Stir in remaining ingredients. Immediately pour topping over brownies; spread evenly. Bake about 18 minutes longer or until firm; cool. Cut into 2 1/4 x 1 1/2 inch bars.

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Bug Treats

June 8, 2009 by Firehouse Chef  
Filed under Dessert, Easy, Easy Dessert Recipes, Snack

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candy Bug Treats - This easy dessert is loved by children universally! We made “bugs” out of assorted candy, chocolate, and frosting. Kids love to make these fun treats with you, which we think is the best part.

Prep Time: 25 mins
Servings: 24
Main Ingredient: Chocolate, Candy
Difficulty Level: 1

Ingredients to make Bug Treats

24 soft snack-size candy bars
144 1-inch pieces licorice pieces,any color
1 cup prepared chocolate frosting
48 yellow candy coated chocolates
Candy-coated milk chocolate sprinkles

Directions to make Bug Treats

Step 1:Using a skewer, poke 3 holes into each long side of the candy bars. Insert licorice in holes as the bug’s legs.
Step 2:Spoon frosting into pastry bag with small plain tip or small zipper-lock bag with a corner snipped. Pipe 2 small dots on one short end of candy bar and attach the candy coated chocolates as the eyes.
Step 3:Pipe dots on top of candy eyes and on body. Press Chocolate Shoppe pieces on frosting dots on the body.

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