Gleanings of Wheat

This recipe was linked to over at Charm City Cakes (Ace of Cakes on the Food Network), I found it after attempting to find a photo of their red dragon wedding cake. BTW, if you have an image of that thing please email me! Anyway, I'm posting this in case any of you want to try making a big chocolate dragon. ;) 7 ounces (200 grams)bittersweet chocolate, chopped 1/4 cup (60 ml) light corn syrup Semi-Sweet Chocolate Modeling Paste: 7 ounces (200 grams)semi-sweet chocolate, chopped 3 1/2 - 4tablespoonslight corn syrup White Chocolate Modeling Paste: 7 ounces (200 grams)white chocolate, chopped 1 1/2 - 2 tablespoons light corn syrup Milk Chocolate Modeling Paste: 7 ounces (200 grams)Milk Chocolate 2 1/2 - 3 tablespoons light corn syrup Note:  To prevent the corn syrup from sticking to the measuring cup or spoons, spray with Pam or grease with vegetable oil before measuring. Melt the chocolate in a double boiler or metal bowl set over a pan of simmering water.  Stir the chocolat...

I was recently discussing "fancy" coffee with Carla  and she mentioned that she makes her's at home. I'm a big fan of mochas in general so I figured I'd give this a shot. Place chocolate syrup in bottom of a tall, thick glass or large mug. Prepare 1 shot (1 to 1 1/2 oz.) of espresso . Steam the milk. Add 3/4 of the milk to the glass or mug and stir gently. Add the espresso and stir again. Add the rest of the steamed milk. Place a dollop of  whipped cream  on top of mocha and sprinkle with chocolate shavings or cinnamon for decoration.

Got this from here after seeing a picture of it. Hello yummy. 1 cup sugar 1 cup all-purpose flour 1/3 cup HERSHEY'®S Cocoa 3/4 teaspoon baking soda 3/4 teaspoon baking powder Dash salt 1/2 cup nonfat milk 1/4 cup frozen egg substitute, thawed 1/4 cup vegetable oil 1 teaspoon vanilla extract 1/2 cup boiling water Whipped Topping (recipe follows) 1 can (20 ounces) lower calorie cherry pie filling, chilled 1. Heat oven to 350°F. Line bottom of two 9-inch round pans with wax paper. 2. Combine sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add milk, egg substitute, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water. (Batter will be thin.) Pour into prepared pans. 3. Bake 18 to 22 minutes or until wooden pick inserted in centers comes out clean. Cool 10 minutes; remove from pans to wire racks. Carefully remove wax paper. Cool completely. 4. To assemble dessert, place one cake layer on serving plate. Spr...

I'm super excited about making these this weekend, I hope they live up to the anticipation! 3/4 cup white sugar 1/4 cup vegetable oil 2 eggs 3/4 cup canned pumpkin 1/4 cup water 1 1/2 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/2 cup semisweet chocolate chips Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

Do I even need to explain why this recipe is awesome? Please tell me I don't. 1/2 cup Peanut Butter 1/4 cup Butter 1 cup Chocolate Chips 1/2 tsp. Vanilla 9 cups Crispix cereal (any flavor) 1-1/2 cups Powdered Sugar 1. Combine peanut butter, butter and chocolate chips in a microwave safe bowl. 2. Microwave for one minute then stir to blend all ingredients thoroughly. Add 1/2 tsp. vanilla. Stir well. 3. Place the 9 cups of Crispix cereal in a very large bowl. 4. Pour the peanut butter-chocolate mixture over the cereal and toss evenly, making sure all the cereal gets a good covering. 5. Coat with powdered sugar, sprinkling evenly over the cereal and tossing as you sprinkle to cover each piece well.

When I was in NYC in March my friend Jess (who incidentally is getting MARRIED & I built a wedding website for) introduced me to something she'd been raving about for months. Chocolate Croissants. There are few words to describe how yum these puppies are and every so often I wish I was in New York just so I could pick one up and listen to some street musicians. Well, we may not have street musicians or street vendors here but we do have a grocery store and thanks to Joy the Baker's quick and easy Chocolate Croissant recipe I can have them in 30 minutes! 1 (14 oz) package frozen all-butter puff pastry, left to defrost in the fridge for 2 or 3 hours 1/4 cup dark chocolate pieces, 60% or 70% cocoa solids 1 egg, beaten a sprinkle of fine sea salt Preheat the oven to 425 degrees F. Gently unpackage the slightly thawed puff pastry and place on a lightly floured surface. With a light floured rolling pin, gently roll out the puff pastry, extending the dough about 1 inc...

I didn't know such a thing existed until I went to church on last Wednesday. So yummy, guys, seriously. I got this recipe at All Recipes . 1 3/4 cups white sugar 1/2 cup milk 1/2 cup butter 4 tablespoons unsweetened cocoa powder 1/2 cup crunchy peanut butter 3 cups quick-cooking oats 1 teaspoon vanilla extract In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

J wanted to make a cake today and it just so happened that a friend of mine sent me a recipe she used for her birthday last month so we made this one . It turned out great. Very light, moist, chocolate. You can't ask for much more. Hershey's has a recipe on the link for some frosting, but I didn't bother with it. 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup HERSHEY'S Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water Directions: 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to ...

I am going to make this sometime soon. If not this weekend then probably for a get together I'm having next month. Maybe both, it just sounds yummy. 1 10-inch angel food cake 32 large marshmallows 1/3 cup water 1/4 teaspoon salt 1 cup semisweet chocolate chips 1/2 teaspoon vanilla Whipping cream Preparation: Slice 1 inch off top of angel food cake and set aside. Cut down into cake and carefully remove core of the cake, leaving a wall approximately 1-inch thick on bottom and sides. Place cake on plate. In medium saucepan combine marshmallows, water, and salt. Cook, stirring constantly, over low heat until marshmallows have melted. Add chocolate chips and vanilla, stirring until chocolate has melted and mixture is smooth. Cool to room temperature. Whip 1 cup heavy whipping cream until soft peaks form; fold into the cooled chocolate mixture. Spoon chocolate mixture into hollowed cake; replace top section of cake. Frost with additional whipped cream or sprinkle with sifted confectione...

I got this one from Every Day Mommy - it sounds delicious. I think I'm going to have to find an excuse to make this. Where's my calendar, I wonder if there are any birthdays coming up?? BARB TIGHE’S CHOCOLATE FROSTING 2 squares unsweetened baking chocolate 1/2 cup brown sugar 1/4 cup water 3 tbsp butter 1 tsp vanilla 2 cups Powdered sugar Melt the chocolate, brown sugar and water and bring just to a boil (don’t walk away from it) and remove from heat. Add butter and vanilla, stirring till melted. Add powdered sugar gradually to spreading consistency and mix on low with electric mixer. Be sure to add powdered sugar gradually as frosting can go from spreadable to concrete in a flash.

I'm a sucker for all things Italian. Really. Aside from Israel there is no place I would love to travel to more than Italy. I've even scouted out different tours of the Florance area with different companies. The idea of biking through Italy all by myself is incredibly appealing to me - I'd have a bit more freedom I think. Anyway, I was stumbling around and came across a really interesting recipe . Cocoa + espresso sounds like yum to me. An illy espresso served in a glass with the addition of dense hot chocolate and warm emulsified milk. Ingredients: * an illy espresso * 15cc of dense, sweetened warm chocolate * 40cc warm emulsified milk First pour the hot chocolate, then the espresso, then the milk froth and sprinkle with cocoa.

Yes please! I found about a zillion recipes I want to try over at Smitten Kitten today. The first of which will be the Chocolate Hazelnut Biscotti . Seriously, if you haven't checked this blog out and need some inspiration I suggest you do. 1 cup whole hazelnuts, preferably blanched 2 1/2 cups flour, plus flour for work surface 1/2 cup Dutch-style cocoa powder 1 tablespoon espresso powder Pinch of salt 1/2 teaspoon baking soda 3/4 teaspoon baking powder 4 large eggs 1 1/3 cups sugar. 1. Preheat oven to 350 degrees. Spread hazelnuts on baking sheet and toast about 10 minutes, until lightly browned. If hazelnuts are not blanched, toast them until the skins begin to crack, then remove them from oven and wrap them in clean linen or cotton towel (not terrycloth). Rub hot nuts to remove most of the skin. Set toasted nuts aside. 2. Sift the flour, cocoa, espresso powder, salt, baking soda and baking powder together and set aside. 3. Beat eggs lightly, just until blended, in mixing bowl w...

I didn't make this , and as much of a chocoholic I am I probably never will. BUT OH MY WORD. Love. (Photo from Supersizedmeals.com)

Who says you can't have cake in 5 minutes? I found this yesterday, really entertaining and probably a lot cheaper than those premixed microwavable cakes. 4 Tablespoons cake flour 4 Tablespoons sugar 2 Tablespoons cocoa 1 Egg 3 Tablespoons milk 3 Tablespoons oil 1 Mug Mix flour, sugar, and cocoa. Spoon in egg. Pour in milk and oil. Mix well. Microwave on high for 3 minutes. Wait until it stops rising and sets, then tip the contents out of the mug and enjoy. I'd suggest topping it with some hot fudge or something. More chocolate is always better!

These things are delicious. I got them from Robin Miller on Food Network . As I was making them I started to wonder if I'd like them, well I ended up LOVING them. My entire house did, actually. I didn't do white chocolate like she calls for b/c I hate white chocolate, so I melted down some plain ol' semi sweet and drizzled the top of the cookies with it. There really isn't a recipe, basically you purchase your favorite store bought sugar cookie dough and mix in as many dried cherries and pistachios as you want. I ended up doing two pistachios and one cherry in each cookie, it was a nice balance.

I know I'm supposed to being healthy, but seriously I can't resist hot fudge. 4 ounce(s) 60% Cacao Bittersweet Chocolate Baking Bar 4 tablespoon(s) butter, cut into chunks 1 1/2 cup(s) sugar 1/2 cup(s) water 1/4 cup(s) light corn syrup 1 teaspoon(s) pure vanilla extract

I got this puppy from here , but make sure to actually scroll down. There are 50 recipes all with tons of chocolate to try! 12 ounces semisweet chocolate chips 4 (1 ounce) squares unsweetened chocolate 1 1/2 cups butter, melted 1 3/4 cups white sugar 1/2 cup water 7 eggs 2 cups whipped cream Directions Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round pan and line bottom with parchment paper. Chop chocolate squares and place in a large bowl with chocolate chips. Add melted butter. Heat water and 1 1/2 cups sugar in a saucepan until boiling, and then pour over chocolate. Stir until smooth. In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick. Fold into chocolate mixture. Pour batter into 10 inch pan. Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven. Cool and refrigerate for several hours. Be extremely careful not to burn yourself on the ...

I got the croissant recipe here ** and my inspiration from Arby's Chocolate Turn Over . 1 cup warm milk 1 tsp sugar 1 tbsp yeast 1 cup flour 3/4 cup milk at room temperature 1 1/2 tsp salt 1/4 cup sugar (second amount) 1 beaten egg 1/2 cups melted and cooled butter 4 cups flour 1 cup cold butter (second amount) 1 egg beaten with cold water for wash Stir warm milk and sugar together. Add yeast then let stand 10 minutes. Stir well. Add flour; beat well. Add milk, sugar and egg. Beat until smooth. Add butter; beat and set aside. In a large mixing bowl, place the 4 cups of flour and the chilled butter. Cut butter into flour until pieces are the size of beans (not too small). Pour the liquid batter into the flour mixture; stir until moistened. Cover the bowl with plastic wrap. Refrigerate for at least 4 hours or overnight. Remove from refrigerator. Press into a compact ball on a floured board and divide into 4 parts. Roll each into a circle 12" or 16". Cut each circle into 6 ...

For those who aren't in the know, a calzone is basically a pizza folded in half with the crusts pressed together so all the yummy goodness of the inside doesn't spill out. They're yummy, they're Italian. Go eat one. This recipe takes that idea and replaces the pizza stuff with CHOCOLATE. Someone is a super genius. 1/2 pound premade pizza dough, purchased at grocer store or local pizzaria 2 (15-ounce) containers whole milk ricotta 2 cups superfine sugar 1 tablespoon vanilla 3/4 cup bittersweet chocolate, melted in microwave or double boiler, plus 1/2 cup chopped bittersweet chocolate Pinch salt 2 egg whites, beaten until frothy Preheat pizza stone in 450 degree F oven for at least 30 minutes. If not using a pizza stone, use a flat sided or upside-down cookie sheet. Place the ricotta in a bowl. Add 1 handful sugar and the vanilla and whisk well. While whisking, add in the melted chocolate, little by little. On a lightly floured pizza peel or board, roll pizza dough out i...

No winter holiday (ahem, CHRISTMAS) would be complete without hot chocolate so here's the recipe I made today. Once you've got it made, why not settle down and reflect upon the glory of God by listening to this wonderful sermon from my church ? I'm particularly intrigued by the final few minutes of it. Finally, I pray each of you would have a beautiful, joyful, and Christ centered holiday this week. I pray your hearts, as well as my own, would be joyfully focused consumed with the very reason Christ came to earth - to bare the wrath of God for, and in place of us. Merry Christmas. 4 squares Baker's chocolate (**I'm assumed they mean 4oz) 2 cups milk, skim 3 drops of vanilla Cinnamon Ground cloves Break up the chocolate and melt in a saucepan with the milk and vanilla. Don't let it boil. Whisk until foamy and pour into mugs. Top with a pinch of cinnamon and a pinch of cloves.