3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
1 1/4 cups milk
2 large eggs
1/2 recipe Kahl?a Chocolate Pudding
Put all ingredients except pudding in a food processor fitted with the metal blade or in a blender and process for 1 minute. Scrape down the sides of the container and process for 10 seconds. Transfer the batter to a towel and let rest in the refrigerate for 30 minutes.
Heat a nonstick crepe pan or saut? pan over medium-high heat for 1 minute. Add 1/4 cup of the batter to the pan, tilting it so the batter coats the bottom in a thin film. Pour any excess batter back into the bowl, and cook the pancake for about 2 minutes, until the top looks set but not dry and you can lift up the pancake with a rubber spatula and your fingers.
Place the crepe cooked side up on a sheet of wax paper, and repeat with the remaining batter, for a total of 6 crepes. Stack the crepes between sheets of wax paper.
Preheat oven to 400 degrees F. Lightly butter a cookie sheet.
Place a crepe, cooked side up, on a work surface. Place 1/4 cup of the pudding about one-third of the way up from the bottom. Spread it into a rectangle across the crepe, leaving 1-inch borders. Fold the bottom of the crepe up over the pudding, then fold over the sides. Roll the enchilada up and place seam side down on the prepared cookie sheet. Repeat with remaining crepes and pudding. Cover and refrigerate (up to 1 day in advance).
Bake enchiladas for 5 to 7 minutes, just until warmed through. Serve immediately.
1 (12oz) pkg real semi- sweet chocolate chips
1 lb white almond bark, divided
2 cups miniature marshmallows
1 cup crisp rice cereal
1 cup peanuts
1 (6oz) jar red maraschino cherries, drained, cut in half
2 Tbsp green maraschino cherries, drained and quartered
1/3 cup angel flake coconut
1 tsp oil
Melt chocolate chips with 14 oz almond bark in large pan over low heat. Stir in marshmallows, cereal and peanuts. Pour onto greased 12″ pizza pan. Top with cherries, sprinkle with coconut.
Melt remaining 2 oz almond bark with oil over low heat, stir till smooth. Drizzle over coconut.
Chill until firm. Store at room temperature
Chocolate Cow Pies
10 tablespoons sugar
1/2 cup buttermilk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
Preheat the oven to 350 degrees F.
In a large bowl, whisk the sugar, buttermilk, oil, egg, and vanilla together until smooth. In a medium bowl, sift the flour, cocoa, and baking soda together and add to the buttermilk mixture. Stir until the ingredients are just combined. Be careful not to overwork the batter. If there are lumps, they will disappear during the baking. The less you work the batter, the more tender the pies will be.
Fill 6 nonstick muffin top cups with the batter. Bake for 10 minutes in the center of the oven. To prevent the pies from getting soggy after baking, remove the cooked muffins from their cups and cool them on a rack. Serve warm.
1 pkg. (8 oz.) Cream Cheese, softened
3/4 cup (1-1/2 sticks) butter, softened
1 cup sugar
2 tsp. vanilla
2-1/2 cups flour
1/2 tsp. baking soda
4 squares Semi-Sweet Chocolate, melted
1 pkg. (6 squares) White Chocolate
12 hard peppermint candies, crushed
HEAT oven to 350ºF. Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended. Add flour and baking soda; mix well. Blend in semi-sweet chocolate. (Dough will be stiff.)
ROLL tablespoonfuls of dough into 52 balls; roll each into 3-inch-long rope. Place, 2 inches apart, on baking sheets, bending top of each slightly to resemble candy cane.
BAKE 10 to 12 min. or until puffed and set; cool 5 min. on baking sheets. Transfer to wire racks; cool completely. Melt white chocolate; drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.
1 (18 oz) roll refrigerated sugar cookie dough (Pillsbury)
1-1/4 cup white chocolate chunks or white vanilla chips
1 (12oz) jar (3/4 cup) raspberry jam or preserves
1 teaspoon oil
Heat oven to 350* break up cookie dough into ungreased 13×9 inch pan. With floured fingers press dough evenly in bottom of pan to form crust. Sprinkle one cup of the white chocolates chunks over crust press firmly into dough.
Bake at 350* for 16 to 20 minutes or until light golden brown. Remove partially baked crust from oven. Spread jam evenly over crust return to oven and bake for an additional 10 minutes. Cool 1 hour or until completely cooled.
In small ziplock bag combine remaining white chocolate chunks and the oil partially seal bag. Microwave on high for 30 seconds squeeze bag until chunks are smooth. If necessary microwave an additional 15 to 30 seconds. Cut small hole in bottom corner of bag squeeeze bag gently to drizzle white chocolate over bars. Refrigerate about 20 minutes or until chocolate is set. Cut into bars serve at room temperature.
Prep Time 20 minutes ( Ready In 2 Hours)
Yield 48 bars
3/4 cup (1-1/2 sticks) butter or margarine, softened
3/4 cup packed brown sugar
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1-3/4 cups flour
1 tsp. baking soda
3 squares BAKER’S Semi-Sweet Chocolate
decorations: assorted small candies, raisins, sprinkles, colored sugars, JET PUFFED Mini Marshmallows
HEAT oven to 350°F. Beat butter, sugar, dry pudding mix and egg in large bowl with mixer until well blended. Mix flour and baking soda; gradually add to pudding mixture, beating well after each addition. Shape into ball.
ROLL out dough on lightly floured surface to 1/4-inch-thickness. Cut out dough using 4-inch bear-shaped cookie cutter; place, 2 inches apart, on greased baking sheets. Reroll scraps and use to cut additional cookies. Decorate with small candies, raisins or sprinkles for eyes, mouth and buttons, pressing decorations lightly into dough to secure.
BAKE 12 to 14 min. or until slightly firm. Let stand on baking sheets 2 min.; remove to wire racks. Cool completely.
MELT chocolate; spread onto bottom halves of bears for the pants or skirts. Use remaining chocolate to attach remaining decorations. Let stand until chocolate is firm.