National Chocolate Chip Cookie Day

Chocolate Chip Cordial Cookies

Chocolate Chip Cordial Cookies

 Ingredients:

  • 1 pkg. chocolate chip cookie mix
  • 1 egg
  • 1/3 cup oil
  • 3 tbsp. water
  • 1 1/3 cups chopped pecans
  • 1/3 cup chopped red candied cherries
  • 1/3 cup flaked coconut
  • Pecan halves, for garnish
  • Red or green candied cherry halves, for garnish

 Chocolate Glaze:

  • 1 ½ squares (1 ½ oz.) semi-sweet chocolate
  • 3 tbsp. butter or margarine

 Preheat oven to 375 degrees F. Place 1 ¾ inch paper liners in 28 mini-muffin cups. For cookies: combine cookie mix, egg, oil and water in large bowl. Stir until thoroughly blended. Stir in chopped pecans, chopped cherries and coconut. Fill cups with cookie dough. Top with pecan or cherry halves. Bake at 375 degrees F for 13 or 15 minutes or until light golden brown. Cool completely. For chocolate glaze: melt chocolate and butter in small bowl over hot water. Stir until smooth. Drizzle over cookies. Refrigerate until chocolate is firm. Store in airtight containers.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Chocolate Banana Cake

Chocolate Banana Cake

Ingredients:

  • 9 tablespoons (1 stick plus 1 tablespoon) butter or margarine, softened
  • 1¼ cups sugar
  • 2 eggs
  • 1 ½ teaspoons lemon juice plus enough milk to equal ½ cup liquid
  • 1 cup bananas, mashed
  • 1 cup flour
  • ½ cup cocoa, sifted
  • ¼ teaspoon salt
  • 1 teaspoon baking soda

 In a bowl, cream the butter or margarine with the sugar. Beat in the eggs, then the lemon-milk mixture and bananas. In another bowl, stir together the flour, cocoa, salt and baking soda. Beat into the banana mixture. Turn the batter into a greased and flowered 8 x 10 inch pan. Bake the cake in a 350 degrees F oven for 35 minutes, or until it tests done with a toothpick. Transfer to a rack to cool.

Yield: 10 servings

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Celebrating National Mint Chocolate Day

Mint Thins

Mint Thins

 1 Package (8 Squares) Semi-Sweet chocolate, melted, slightly cooled

  • ¼ tsp peppermint extract
  • 1 sleeve RITZ Crackers (36 crackers)
  • 1 candy cane (6 inch), crushed

Mix chocolate and extract. Dip crackers in chocolate mixture, turning to completely coat each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy. Refrigerate 30 minutes or until chocolate is firm.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

http://www.thasc.com

 

Count Down To Christmas

Chocolate Yule Log

Chocolate Yule Log

  • 3 eggs
  • 2 2/3 tablespoons superfine sugar
  • ¼ cup all-purpose flour
  • 1 tablespoons cocoa

Filling and decoration

  • 1 ¼ cups thick whipping cream
  • 4 oz semi-semi sweet chocolate
  • marzipan toadstools

Preheat oven to 400 degrees F.  Line a 12 in baking sheet (with edges) with waxed paper.  Place eggs and sugar in a bowl over a saucepan of simmering water and whisk until thick and pale. Remove bowl from saucepan, continue whisking until mixture leaves a trail when the whisk is lifted.  Sift flour and cocoa onto surface of mixture and fold in carefully until mix is evenly blended.  Pour mixture onto baking sheet and spread out carefully to edges. Bake in the oven for 8-10 minutes, or until it is firm to touch.  Cool slightly, turn out and remove paper, then trim edges and cut in half lengthwise.  Place ¼ cup cream in a bowl with chocolate.  Place over a pan of hot water,stir until melted.  Whip remaining cup of cream until almost thick.

When chocolate has cooled, fold it carefully into whipped cream. Using 1/3 chocolate cream, spread over each strip of sponge.  Roll each into a firm roll from the long edge. Wrap in plastic and chill until firm.  Cut each roll into 6 lengths, spread each with remaining chocolate cream, mark cream into lines.  Decorate with marzipan toadstools.  Keep the chocolate logs cool until ready to serve.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

After School Treats

Fairy Wand CookiesFairy Wand Cookies

  • ½ cup unsalted butter, softened
  • ½ cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 7 ounces semisweet chocolate chips, melted
  • 10 popsicle sticks
  • small dragees, to decorate

Beat the butter, sugar and egg with an electric mixer until creamy. Add the flour. Using your hands, press the mixture together to make a soft dough. Turn onto a lightly floured work surface and knead for 2 minutes, or until smooth. Cover with plastic wrap and put in the refrigerator for 30 minutes. Preheat the oven to 350 degrees F. Brush a large baking sheet with melted butter or oil. Roll out the dough between sheets of waxed paper to ¼ inch thick. Cut the dough into twenty stars, using a star shaped cutter. Arrange on the baking sheets and bake for 15 minutes, or until golden. Cool on the trays. Place ½ teaspoon of melted chocolate on the flat side of half the cookies. Spread out to cover. Attach the stick and sandwich the remaining cookies over the chocolate and press together. Allow the chocolate to set. Drizzle the remaining chocolate over the stars. Decorate with dragees and allow to set. Makes 10

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

After School Treats

After School Treats 4Swamp Mud

  • 5 ½ ounces semisweet chocolate, chopped
  • 4 eggs, separated
  • 2 tablespoons sugar
  • 1 teaspoon grated orange zest
  • 4 tablespoons whipping cream
  • 1 teaspoon gelatin powder
  • 1 tablespoon orange juice
  • sprinkles, to decorate

Place the chocolate in a small heatproof bowl and sit it over a saucepan of simmering water. Stir until the chocolate has melted and the mixture is smooth. Cool slightly. Using an electric mixer, beat the egg yolks, sugar, and zest in a large bowl for 5 minutes, or until thick and creamy. Beat in the cream and melted chocolate. Combine the gelatin with the juice in a bowl. Stand the bowl in hot water and stir until the gelatin dissolves. Add to the chocolate mixture and beat until combined. Place the egg whites in a clean, dry bowl.  Using an electric mixer, beat until firm peaks form. Add to the chocolate mixture. Fold in together until well combined. Refrigerate for 2 hours, or until set. Decorate with sprinkles. Serves 8.

“Cooked” Swamp Mud

  • 2/3 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 tablespoons of cornstarch
  • 1/8 teaspoon salt
  • 2 ½ cups whole milk (2% can be used)
  • 4 egg yolks
  • 2 tablespoons butter
  • 1 teaspoon vanilla

In a medium saucepan whisk together sugar, cocoa, cornstarch and salt. On low heat whisk in milk one cup at a time. Slowly add eggs, whisk together until smooth. Turn heat up to medium until the mixture just starts to boil. Turn back down the heat to low and continue to whisk until pudding thickens about 2-3 minutes. Remove pudding from heat and stir in butter and vanilla until butter is melted and blended into pudding. Pour hot pudding into individual dishes cover with plastic wrap and chill for 2-3 hours. Remove wrap and apply sprinkles to your Swamp Mud.

Chocolate Chip Crackles

  • 3 cups puffed rice cereal
  • ¼ cup unsweetened cocoa powder
  • 1 ¼ cups confectioners’ sugar
  • ½ cup golden raisins
  • 2/3 cup shredded dried coconut
  • 7 ounces vegetable shortening, melted
  • 1/3 cup semisweet chocolate chips
  • colored sprinkles, to decorate

Line 24 mini muffin cups with foil or doubled paper liners.  Combine the puffed rice cereal, cocoa, and sugar in a large bowl. Mix thoroughly, then stir in the raisins and coconut. Stir in the melted shortening. Spoon the mixture into the paper liners. Sprinkle with the chocolate chips and top with colored sprinkles.  Refrigerate until set. Makes 24.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Summer Pies

Double Chocolate Chess Pie.jpgDouble Chocolate Chess Pie

For The Crust:

  • 20 chocolate sandwich cookies finely crushed
  • ¼ teaspoons salt
  • 4 tablespoons butter
  • 2 tablespoons milk

Filling:

  • 5 tablespoons cocoa powder, divided
  • 1 ½ cups sugar
  • 1/4 teaspoons salt
  • 3 tablespoons all-purpose flour
  • 1 ½ sticks butter
  • 2 tablespoons vanilla extract
  • 1 tablespoon cocoa powder
  • 4 large eggs, slightly beaten

Make the Crust: In a large bowl, combine all of the ingredients together. Pat onto bottom and sides of a 9-inch pie pan. Bake at 350 degrees F. for 7-10 minutes or until set. Remove from oven and let cool for 30 minutes

Make the Filling: Preheat oven 350 degrees F. Bake crust for 7-10 minutes. Mix 4 tablespoons cocoa, sugar, salt and flour in a bowl. Melt butter in microwave and add the cocoa mixture. Add vanilla and remaining cocoa powder. Beat in the eggs. Pour into the pie crust and bake at 350 degrees F for 45 minutes.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Back To School, Drive Safely

Cookies And Cream Cupcakes.jpegCookies And Cream Cupcakes

Ingredients:

  • 1 package white cake mix
  • 1 ¼ cups water
  • 1/3 cup canola oil
  • 3 egg whites
  • 1 cup coarsely crushed cream filled chocolate sandwich cookies (about 8)

Frosting:

  • ½ cup shortening
  • 4 to 4 ½ cups confectioners’ sugar
  • ¼ cup milk
  • 1 teaspoon vanilla extract

Cream filled chocolate sandwich cookies and crushed cream filled chocolate sandwich cookies, optional

In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in crushed cookies. Pour into two paper lined jumbo muffin pans.

Bake at 350 degrees F. for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, beat the shortening, sugar, milk and vanilla in another large bowl until smooth. Spread frosting over tops of cupcakes. If desired, decorate the top with whole and crushed cookies.

Yield: 12 servings

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Christmas In July

Chocolate Kiss Cookies

Chocolate Kiss Cookies

Ingredients:

  • 1 ¼ cups butter or margarine, softened
  • 1 cup sugar
  • 2 eggs
  • ½ tsp. vanilla extract
  • 3 ¼ cups all-purpose flour
  • 1 (14 oz.) package chocolate kiss candies

Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and vanilla; blend well. Stir in flour. Press dough from a cookie press 2 inches apart onto ungreased cookie sheets, using a star or other desired shaped cutter. Bake 375 degrees F for 10 minutes. Press a chocolate kiss in center of each warm cookie, point side up. Remove to wire racks to cool. Yield: 6 dozen.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Congratulations Graduates!

Rocky Road CupcakesRocky Road Cupcakes

Ingredients:

  • 2 tbsp. unsweetened cocoa
  • 2 tbsp. hot water
  • ½ cup butter, softened
  • ½ cup superfine sugar
  • 2 eggs, lightly beaten
  • Generous ¼ cup self-rising flour

Topping:

  • ¼ cup chopped mixed nuts
  • 3 ½ oz. milk chocolate, melted
  • 2 cups mini marshmallows
  • ¼ cup candied cherries, chopped

Preheat oven to 350 degrees F. Line a 12-hole muffin pan with 12 paper liners or put 12 double-layer paper liners on a baking sheet. Blend the cocoa and hot water together and set aside. Put the butter and sugar in a bowl and beat together until light and fluffy. Gradually beat in the eggs, then beat in the blended cocoa. Sift in the flour and, using a metal spoon, fold gently into the batter. Spoon the mixture into the paper liners. Bake the cupcakes in the preheated oven for 20 minutes or until well risen and springy to the touch. Transfer to a wire rack to cool completely. For the topping, stir the nuts into the melted chocolate and spread a little of the mixture over the top of the cupcakes. Lightly stir the marshmallows and cherries into the remaining chocolate mixture and pile on top of the cupcakes. Let set. Make 12 cupcakes.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com