Category: Light Shine University

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Chocolate Snow Peaks

This is the perfect day.

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Now we’re talking!

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Finally–weather that seems to understand what December is all about.

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So in honor of our new found snow storm…

I give you…

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Chocolate dipped “Snow Peaks.” And may I just say a heap big, “Yikes.”

When I watched some fellow make these on the Food Channel, I expected them to be cute–pretty even and fun to make, but seriously, I was a tad unprepared for how goooood they tasted. And then to have them come in a dangerously discreet bite size—well…

Warning. Danger Will Robinson.

The reason the recipe tells you to store them in an air tight container is because if you don’t you’ll have your mouth full of chocolate every time you stroll into the kitchen. You better hope nobody asks you something cause they won’t understand a word you say. Busted.

Yeah, the recipe should have read, “Store in an air tight container and bury six feet deep in the back yard.” Otherwise, you’ll just end up embarrassing yourself.

But, what the heck.

Tis the season. Forge ahead.

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A Advent 101

Chocolate Dipped Snow Peaks

Ingredients

4 large egg whites–room temperature
1 teaspoon cream of tartar
1 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
1- 1/2 cups chocolate chips

Directions:

Preheat oven to 225 degrees F and line 2 baking sheets with parchment paper.

Using an electric mixer, beat egg whites on low-medium speed with the whisk attachment until the whites become foamy. Add the cream of tartar and turn speed up to medium, beating until just fluffy. Add the sugar gradually, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, about 5 to 7 minutes.

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Place meringue mixture into a piping bag with a medium-sized nozzle attached. Pipe bite-sized “kiss”-shaped meringues onto the trays and place in the oven. Bake for 1 hour undisturbed then turn off heat and leave in the oven overnight to really dry out.

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Melt chocolate over a double-boiler.

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Holding each meringue by the top—

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ooooh…be careful here or your snap off the peaks—

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dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drop off before placing on a cookie sheet lined with wax paper. Allow to set at room temperature – do not put in the fridge.

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Once set, store in an airtight container. Give them out as neighbor treats…or…

you could, of course…

bury them.

Chocolate Snow Peaks
 
Print
Ingredients
  • 4 large egg whites--room temperature
  • 1 teaspoon cream of tartar
  • 1 cup plus 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1- ½ cups chocolate chips
Instructions
  1. Preheat oven to 225 degrees F and line 2 baking sheets with parchment paper.
  2. Using an electric mixer, beat egg whites on low-medium speed with the whisk attachment until the whites become foamy.
  3. Add the cream of tartar and turn speed up to medium, beating until just fluffy.
  4. Add the sugar gradually, so it incorporates into the whites slowly without collapsing them.
  5. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, about 5 to 7 minutes.
  6. Place meringue mixture into a piping bag with a medium-sized nozzle attached.
  7. Pipe bite-sized "kiss"-shaped meringues onto the trays and place in the oven.
  8. Bake for 1 hour undisturbed then turn off heat and leave in the oven overnight to really dry out.
  9. Melt chocolate over a double-boiler.Holding each meringue by the top---dip the bases in chocolate so the bottom half of the meringue is coated.
  10. Let any excess chocolate drop off before placing on a cookie sheet lined with wax paper.
  11. Allow to set at room temperature - do not put in the fridge.
  12. Once set, store in an airtight container.

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Chocolate Tsunami

One day, a package arrived on our porch for Jillian. A mysterious package from a faraway land…

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sent to her by a dear, sweet friend in England. Not an ordinary package–oh no.

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It was obviously a most wicked, dreadful, dangerous package. Needless to say…we were terrified. Shaking even.

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We…

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got…

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over…

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it…

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pretty…

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dang…

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fast.

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We spread it all out to look at it.

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We thought about inviting people over to share.

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There was, after all—so much fabulous stuff!

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But then a really strange thing happened.

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One by one, all the beautiful melty chocolate and sweets started mysteriously disappearing.

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Not exactly sure what really happened. It was like a whirlwind or tornado or hurricane sweeping through the place gobbling up all the gooey, sweet, yummy…I mean…it just…we couldn’t….sorta…

rats.

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I swear. We did try.

 

 

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Chocolate Zucchini Cake

Ahhhhhh….don’t you just love having to eat your vegetables?

The original recipe called this “Bread.” Let’s be serious guys—this ain’t bread. Bread is lovely but it tries to behave itself. This little number is moist, chocolatey and positively wicked–with no shame whatsoever.

Cake I tell you…cake.

Now then—tell me again. How many servings of veggies are we suppose to have each and every day? I want to be sure to get them all in.

Heh, heh, heh.

 

 

Zucchini Cake

Ingredients

2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups softened butter
3 cups grated zucchini
3/4 cup chocolate chips

Instructions:

1. Preheat oven to 350 degrees. Grease and flour a 9×13 inch baking pan.
2. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and butter, mix well. Fold in the chips and zucchini until they are evenly distributed. Pour into the prepared pan.
3. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting or sprinkle with chocolate chips.

Chocolate Zucchini Cake
 
Print
:
Ingredients
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 eggs
  • 1½ cups softened butter
  • 3 cups grated zucchini
  • ¾ cup chocolate chips
Instructions
  1. Preheat oven to 350 degrees. Grease and flour a 9x13 inch baking pan.
  2. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and butter, mix well. Fold in the chips and zucchini until they are evenly distributed. Pour into the prepared pan.
  3. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting or sprinkle with chocolate chips.

 

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Deep Chocolate Ice Cream

What is “Deep Chocolate Ice Cream” you say?

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It’s the kind of chocolate ice cream that people eat in slow, deliberate silence. It’s the kind of chocolate ice cream that makes peoples’ eyes flutter–just a bit–like they are sinking into some kind of trance. It’s the kind of chocolate ice cream that will make you run right out and get an ice cream freezer for yourself–if you haven’t already.

Oh, you can come to my place and taste some of ours—but I’ll warn you—beyond a heaping spoonful, we don’t share so good.

Just read the ingredients and see if they don’t send you shopping, at a sprint…of your own free will.

 

 

Deep Chocolate Ice Cream

Ingredients:

3 cups whipping cream

1/3 cup plus 2 tablespoons cocoa

1- 1/2 teaspoons pure vanilla extract

2 ounces semisweet chocolate, chopped

4 large egg yolks

1-1/2 cup white sugar

Directions:

In a small saucepan gradually whisk together the whipped cream and cocoa powder until it is smooth.  Place over medium-high heat and bring the mixture to the scalding point (the milk begins to foam up). Remove from heat. Add the chopped chocolate and stir until the chocolate has completely melted.

Meanwhile in a stainless steel bowl beat the egg yolks and sugar until light and fluffy. Gradually pour the hot  mixture into the whipped egg yolk mixture, making sure you keep beating so the eggs don’t curdle.

Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon.

Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the vanilla extract. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold–preferably overnight.

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Transfer the cold custard to the container of your ice cream machine and process according to the manufacturer’s instructions.

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Once made, transfer the ice cream to a chilled container and store in the freezer for a few hours or for as long as you can stand it.

Take it out when no one is around.

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Hide somewhere.

Make sure you have a big spoon.

Deep Chocolate Ice Cream
 
Print
Ingredients
  • 3 cups whipping cream
  • ⅓ cup plus 2 tablespoons cocoa
  • 1- ½ teaspoons pure vanilla extract
  • 2 ounces semisweet chocolate, chopped
  • 4 large egg yolks
  • 1-1/2 cup white sugar
Instructions
  1. In a small saucepan gradually whisk together the whipped cream and cocoa powder until it is smooth.
  2. Place over medium-high heat and bring the mixture to the scalding point (the milk begins to foam up).
  3. Remove from heat.
  4. Add the chopped chocolate and stir until the chocolate has completely melted.
  5. Meanwhile in a stainless steel bowl beat the egg yolks and sugar until light and fluffy.
  6. Gradually pour the hot mixture into the whipped egg yolk mixture, making sure you keep beating so the eggs don't curdle.
  7. Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon.
  8. Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the vanilla extract.
  9. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold--preferably overnight.

 

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Chocolate Caramel Cookies


If you’ve every wanted to say the words, “Mom loves me the best…” and mean it, here’s your chance to make it happen. No lie.

Just give her these, and she’ll forget she even has other kids.

Try to remain calm…

 

Chocolate Caramel Cookies

Ingredients:

1 cup butter

1 cup sugar

1 cup brown sugar

2 eggs

2 tsp. vanilla

2-1/2 cups flour

3/4 cup cocoa

1 tsp. baking soda

3 Heath candy bars (chocolate covered toffee)

1- 12 oz bag Rolos

Preheat oven to 375 degrees. Beat butter and sugars until fluffy, then add eggs and vanilla and beat well. In a separate bowl, mix flour, cocoa and baking soda. Add flour mixture to sugar mixture a little bit at a time and blend well. Cover and chill dough for about 30 minutes.

Chop Heath bars into small pieces. Place in a small bowl and toss with 1 Tbsp sugar.

Once the dough has chilled, wrap a piece around each unwrapped caramel…

forming a 1 inch ball and covering the candy completely.

Roll dough ball into the candy topping—

then place on parchment -lined baking sheet.

Bake for 7-10 minutes. Cookies will look quite soft, but do not over bake.

Cool in pan slightly, then move to a counter to finish cooling. Store in a covered container.

Makes about 4 dozen of the most decadent little things you’ve ever tasted…in your livin’  life.

 

Chocolate Caramel Cookies
 
Print
Ingredients
  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 2-1/2 cups flour
  • ¾ cup cocoa
  • 1 tsp. baking soda
  • 3 Heath candy bars
  • 1- 12 oz bag Rolos
Instructions
  1. Preheat oven to 375 degrees.
  2. Beat butter and sugars until fluffy, then add eggs and vanilla and beat well.
  3. In a separate bowl, mix flour, cocoa and baking soda.
  4. Add flour mixture to sugar mixture a little bit at a time and blend well.
  5. Cover and chill dough for about 30 minutes.
  6. Chop Heath bars into small pieces.
  7. Place in a small bowl and toss with 1 Tbsp sugar.
  8. Once the dough has chilled, wrap a piece around each unwrapped caramel forming a 1 inch ball and covering the candy completely.
  9. Roll dough ball into the candy topping then place on parchment -lined baking sheet.
  10. Bake for 7-10 minutes. Cookies will look quite soft, but do not over bake.
  11. Cool in pan slightly, then move to a counter to finish cooling.
  12. Store in a covered container.

 

 
 
 
 
 
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