Chocolate Fondue With Marshmallows

INGREDIENTS 

• - 8 ounces bittersweet chocolate, chopped (1 1/2 cups) 
• - 1 cup heavy cream
• - 1 bag (10 ounces) marshmallows 

DIRECTIONS 

1.  Place chocolate in a heatproof bowl. Bring cream to a simmer in a medium saucepan set over a campfire or on a medium-high grill; pour over chocolate. Let stand for 5 minutes. Whisk until smooth. Whisk in bourbon. 
2.  Toast marshmallows over campfire. Serve with chocolate fondue for dipping.
   
   

   

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Shortbread Cookies

INSTRUCTIONS Shortbreads: In a separate bowl whisk the flour with the salt.  Set aside.  In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes).  Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated.  Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour or until firm.   Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven.  Line two baking sheets with parchment paper. On a lightly floured surface roll out the dough into a 1/4 inch (.6 cm) thick circle.  Cut into rounds or other shapes using a lightly floured cookie cutter.  Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.) Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on a wire rack. For Chocolate Dipped Shortbreads: Place 3 ounces (90 grams) of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water. Once the chocolate has melted, remove it from the heat. Add the remaining chocolate and stir with a wooden spoon until it has completely melted and is smooth and glossy. Taking one cookie at a time, dip one end of each cookie in the melted chocolate and place it on a parchment lined baking sheet. Once all the cookies have been dipped in the chocolate, place the baking sheets in the refrigerator for about 10 minutes, or until the chocolate has hardened. Shortbread cookies with keep in an airtight container for about a week or they can be frozen. Makes about 20 shortbread cookies.

INGRIDIENTS

Shortbread Cookies:

2 cups (260 grams) all-purpose flour

1/4 teaspoon (2 grams) salt

1 cup (2 sticks) (226 grams) unsalted butter, room temperature

1/2 cup (60 grams) powdered (confectioners or icing) sugar

1 teaspoon (4 grams) pure vanilla extract

For Chocolate Dipped Shortbreads:

6 ounces (180 grams) semi sweet or bittersweet chocolate, finely chopped

recipe link

2 Delicious Cookies!! (chocolate chip & chocolate)

Chocolate chip cookies :)!!

INGREDIENTS

 

• 1 pound unsalted butter 
• 1 3/4 cups granulated sugar 
• 2 1/4 cups packed light-brown sugar 
• 4 large eggs 
• 3 cups plus 2 tablespoons pastry flour 
• 3 cups bread flour 
• 1 tablespoon salt 
• 2 teaspoons baking powder 
• 2 teaspoons baking soda 
• 1 tablespoon pure vanilla extract 
• 2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped 

DIRECTIONS 

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. 
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined. 

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   CHocolate 

   cookies :) !!

                                                         

   INGREDIENTS 

   • 8 ounces semisweet chocolate, roughly chopped 
   • 4 tablespoons unsalted butter 
   • 2/3 cup all-purpose flour 
   • 1/2 teaspoon baking powder 
   • 1/2 teaspoon salt 
   • 2 large eggs 
   • 3/4 cup packed light-brown sugar 
   • 1 teaspoon pure vanilla extract 
   • 1 package (12 ounces) semisweet chocolate chunks 

   DIRECTIONS 

   1. Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt. 
   2. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks. 
   3. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

   Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely. 
   
   

   

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CARROT CAKE

Ingredients

-1/2 tea cup of oil
-3 grated carrots
-4 eggs
-2 tea cups of sugar
-2 1/2 tea cups of flour
-1 soap spoon of baking powder

Directions 

Mix in the blender the carrot with the eggs and oil, put in the sugar and mix it for 5 minutes. Put it on a bowl, and put the rest of the ingredients together and mix but don't put in the baking powder. This is mixed very slowly with a big spoon. Bake in pre-heated oven on 180 degrees for 40 minutes.

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Chocolate Icing

To make this delicious chocolate icing you will need:

Condensed milk 1 can

Chocolate powder 3 spoons

And butter 1 teaspoon 

Instructions:

Put a pan on the stove on medium and pour in 1 can of condensed milk, one teaspoon of butter and 3 spoons of chocolate powder. Mix for 10 to 15 minutes then take it out and you can use it on top of a cake!

Tip: If you are using it for a cake I recommend to add sprinkles.