Chocolate-Dipped Coconut Macaroons

Ingredients

1 14-ounce package sweetened shredded coconut (about 5 cups)
4 large egg whites
2/3 cups sugar
1/3 cup all-purpose flour, spooned and leveled
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
6 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature

Directions

1. Heat oven to 325° F.
2. In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla.
3. Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.
4. Bake, rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
5. When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20 to 30 minutes. Store the macaroons in an airtight container at room temperature for up to 7 days.



Thanks Real Simple!

Joanie's Zucchini Bread

Joanie's Zucchini Bread

Cream together:

3 eggs
2C sugar
1C oil
2C peeled and grated zucchini
3tsp. vanilla

Add to that:
1tsp. salt
1T. cinnamon
1/2 tsp. cloves
3C flour
1tsp. soda
1/2 tsp. baking powder
1/2 tsp. nutmeg
1/4 tsp. cardamom (opt. but sooo worth the add)
1C nuts (opt)
1C choc chips (opt)
(I'd add either the nuts OR the choc chips but not both, also make sure to shake your choc chips in about 1/3 c of flour so that they don't all sink to the bottom of your bread.)

Mix and pour into two well greases loaf pans. Bake @ 350 degrees for 1 hour. And don't blame me, or Nan, or her mom Joanie if neighbors randomly show up because it smells like you're baking gingerbread..this stuff is YUMMMMY!

Via Miss Ardis.

Chocolate Nut Bark

Makes: 2 gifts (22 ounces in all)
Total time: 45 minutes


What You Need

* 12 ounces chopped semisweet chocolate
* 2½ cups mixed nuts

What to Do

1. Melt the chocolate in a heatproof bowl set over (but not in) a saucepan of gently simmering water, stirring occasionally.
2. Spread the chocolate evenly on a parchment-lined 9-by-13-inch baking pan and sprinkle with the nuts. Refrigerate until firm, about 30 minutes.
3. Break the bark into pieces. Keep at room temperature for up to 1 week.

How to Package Your Gift

1. Line two tins with wax paper or food-safe colored tissue. Try the Metallic Tins available at jampaper.com (six by 2½ inches, $3.50 each).

Mint Chocolate Cookies

2/3 cup butter
1 Cup sugar
1 Egg
1 Tsp vanilla
1 Cup flour
1/2 Cup cocoa
1/2 Tsp baking soda
1/4 Tsp salt
1-2/3 Cups/10-oz bag of mint chocolate chips (I used a bag of mini York Peppermint Patties...mmm)

Heat oven to 350°F

Beat butter and sugar until creamy. Add egg and vanilla, beat well. Stir together flour, cocoa, baking soda and salt; add to butter mixture. Beat well. Stir in mint chocolate chips.

Bake 8 to 9 minutes. Makes about 2 dozen.

Stolen from Jamie.

Cinnamon-Chocolate Pudding

Now this I've GOT to try. Saw the recipe at Kraft Food & Family, and I just NEED to try it. NEED to.

Cinnamon-Chocolate Pudding

2 cups fat-free milk
1 pkg. (4-serving size) JELL-O Chocolate Fat Free Sugar Free Instant Pudding
1/2 tsp. ground cinnamon
1/2 cup thawed COOL WHIP Sugar Free Whipped Topping


BEAT milk, pudding mix and cinnamon with whisk 2 min.

STIR in COOL WHIP.

SPOON into dessert dishes.


May Substitute
Prepare as directed, using COOL WHIP LITE Whipped Topping.
Can be Made Ahead
Desserts can be made ahead of time. Refrigerate until ready to serve.

3 Hot Chocolate recipes!

I'm a SUCKER (TOTAL and COMPLETE sucker!) for a good cup of hot chocolate! Natalie posted 3 recipes, and I'm totally stealing them!


Peanut Butter Hot Chocolate

4 squares baker's chocolate
2 cups milk
2 tbsp. peanut butter
marshmallows

Break chocolate squares and melt in a saucepan with milk. Do not boil. Stir in peanut butter until mixture is smooth. Pour into mugs and garnish with marshmallows.

White Peppermint Hot Chocolate

6 hard peppermint candies, finely crushed
2/3 cup whipping cream
3 1/2 cups milk
8 oz. white chocolate, chopped
1/2 tsp. peppermint extract

Beat whipping cream with crushed candies until stiff peaks form. Refrigerate for at least one hour. In the meantime, heat milk on medium low heat. Mix in chocolate and whisk until smooth. Add peppermint extract and stir thoroughly. Pour into cups and top with peppermint whipped cream mixture.

Luscious Hot Chocolate

1 cup milk
1 cup half and half
1 oz. semisweet chocolate, chopped
1 oz. unsweetened chocolate, chopped
8 tsp. sugar
1/2 tsp. vanilla

Heat milk, half and half, both chocolates and sugar in a saucepan on medium-low heat until chocolates melt and sugar dissolves. Pour half of the mixture into a blender and mix until frothy. Return to the saucepan and add vanilla. Stir briefly and serve.

{From LDS Living Magazine.}

BYU Mint Brownies

BYU Mint Brownies

MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

MINT ICING
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

So, what makes them from BYU? Heck if I know... Stole the recipe from my sister Jamie.

Stacie's Cream Pie

Stacie's Cream Pie (via 100percentcottam)


5 tbsp. cornstarch
1 1/4 cup sugar
1/4 tsp. salt
Mix

Add
2 1/2 c. milk (whole, preferrably)
3/4 c. half & half
Whisk very well with dry ingredients.
Microwave in 5 minute intervals, stirring every 5 minutes, until mixture thickens - 10 to 15 minutes.

Meanwhile
Beat 2 eggs

When mixture is thickened, add small amounts of hot mixture to eggs and stir, repeating until the eggs are up to temperature - then add eggs to mixture.

Microwave for 5-6 minutes, stirring every 2 minutes until thick.

Stir in
2 tbsp. butter
1 tsp. vanilla
and ONE of the following:
2/3 c. chocolate chips (I used 1/3 milk, 1/3 semi) for Chocolate Cream Pie
or
1 1/2 c. coconut for Coconut Cream Pie
or
1 1/2 c. sliced bananas for Banana Cream Pie

Pour into a graham cracker crust and let cool. Top with whipped cream before serving.

Peanut Butter Truffle Brownies

I'm so making these someday. Look at them! Wow.


Craving chocolate and sweet peanut butter all wrapped up into one indulgent bar? Start with a no-fail brownie mix, then add layers of peanut butter and melted chocolate chips. Yum.

Prep Time:20 min
Start to Finish:2 hr 30 min
Makes:36 brownies

Brownie Base
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
Filling
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk
Topping
1 cup semisweet chocolate chips
1/4 cup butter

1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
3. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
4. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude directions for 13x9-inch pan on brownie mix box.


Nutrition Information (yikes!)

1 Serving: Calories 200 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 105mg; Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 19g); Protein 2g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

From BettyCrocker.com Love this website!

Spicy Pumpkin Cake with Chocolate Chunks

I stole this one from Heather. :) I absolutely love Pumpkin with Chocolate. And I've always wanted a recipe for something like this. Looks super easy too! I can't wait to make it!

Spicy Pumpkin Cake with Chocolate Chunks

1 pkg. (2-layer size) spice cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
6 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped (I use chocolate chips)
1/2 cup thawed COOL WHIP Whipped Topping
2 Tbsp. sugar



PREHEAT oven to 350°F. Prepare cake mix as directed on package, reducing water to 1/2 cup and increasing oil to 1/2 cup. Add half of the cream cheese, the pumpkin, cinnamon and ginger. Beat on medium speed until well blended. Stir in chopped chocolate. Pour into greased 12-cup fluted tube pan or 10-inch tube pan.
BAKE 40 to 45 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove from pan; cool completely on wire rack.
MIX remaining cream cheese, whipped topping and sugar until well blended. Spread on top of cooled cake. Cut into 16 slices to serve.


Heather posted it again, and added the following bolded tips:


1 pkg. (2-layer size) spice cake mix **must be Dunkin Heinz-I have used a yellow cake mix because that's what I had, and added extra cinnamon and all-spice, it's just as good-but I'm partial to the Dunkin Heinz mix!**
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided **I use 1 and 1/2 bars of cream cheese, I follow the directions for the cake portion (the 1/2 goes into the cake), but I double the frosting so a full bar of cream cheese goes into the frosting, sooooo, it's extra tasty**
1 cup canned pumpkin **I have been using the large marge can of pumpkin and adding a little bit extra-just cuz I like it really moist (love that word) but you can add just the one can of the regular sized pumpkin and be just fine**
1 tsp. ground cinnamon
1/2 tsp. ground ginger
6 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped **I throw in chocolate chips-several hand fulls**
1/2 cup thawed COOL WHIP Whipped Topping **there will be no Cool Whip in my house, not really I have made it with Cool Whip and it's good, but making the REAL whipping cream (don't forget to make a full cup of it because like I said before I double the frosting) is so much better than the Cool Whip and it's really not hard to do-that's all I'll do from now on!**
2 Tbsp. sugar

Thanks for the tips Heather!