chocolate

Getting Ready For St. Patrick’s Day

thasc11 Comment

St Patricks Parfaits

St. Patrick’s Parfaits

Ingredients:

  • 2 cups cold milk
  • 1 package (4 serving size) pistachio flavor instant pudding and pie filling
  • Chocolate sauce
  • 2 cups thawed whipped topping
  • Chocolate shamrock cutouts (optional)

Pour milk into large bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes. Layer pudding, chocolate sauce and 1 cup of whipped topping alternately in 4 parfait glasses. Garnish with remaining whipped topping and chocolate shamrock cutouts. Refrigerate 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

Count Down To Christmas

thasc11 Comment

Gingerbread Boy Chocolate Cake

Gingerbread Boy Chocolate Cake

Cake

  • 1 box German chocolate cake mix with pudding
  • 1-1/4 cups water
  • ½ cup vegetable oil
  • 3 eggs
  • 1 cup semisweet chocolate chips (16 oz)

Frosting and Decorations

  • 1 container (1-lb) vanilla creamy ready to spread frosting
  • 1 container (1- lb) chocolate creamy ready-to- spread frosting
  • 3 large red gumdrops
  • 2 milk chocolate stars

Heat oven to 350F (if using dark or nonstick pans, heat oven to 325 degrees F. Grease bottom of 3×9 inch pan with shortening; line with waxed paper. Grease waxed paper with shortening lightly flour. Generously grease 5-inch round ovenproof bowl that holds at least 1 cup with shortening, lightly flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds or until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally pour ½ cup batter into greased and floured bowl; pour remaining batter into pan. Sprinkle 2 tablespoons of chocolate chips on batter in bowl; sprinkle remaining chips on batter in pan. Bake bowl 17 to 22 minutes and pan 27 to 35 minutes or until cake springs back when touched lightly in center. Cool cakes in bowl and pan 10 minutes. Invert cakes onto cooling rack. Remove waxed paper. Cool completed, about 30 minutes. To easily cut and shape cake shapes, chill it thoroughly in refrigerator or freezer before cutting it in step 6. Invert onto flat onto flat serving tray or foil-covered cardboard, about 20×14 inches. Spoon ½ cup of the vanilla frosting into resealable food storage plastic bag. Seal bag; set aside. In medium bowl, blend remaining vanilla frosting and chocolate frosting. Using serrated knife, cut cake into body as shown in photo. Spread cut edge of neck with frosting; attach round cake for head. Spread thin layer of frosting over all cut areas. Spread remaining frosting evenly over cake. Cut off small corner of bag with vanilla frosting Pipe frosting onto cake and decorate as shown in photo.

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 Snacks

thasc1Leave a comment

Chocolate-Caramel Shortbread

Chocolate Caramel Shortbread

  • 2 cup (2 sticks) butter or margarine, softened
  • ½ cup confectioners’ sugar
  • ¼ teaspoon salt
  • 1 ½ cups all-purpose flour
  • ½ cup (1 stick) butter or margarine
  • 3 tablespoons light corn syrup
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 3 ounces semisweet chocolate, melted

Cream 1 cup butter, the confectioners’ sugar and salt in a mixing bowl until light and fluffy. Stir in the flour. Press into a greased 9×9 baking pan. Bake at 350 degrees for 30 to 35 minutes or until light brown. Cool slightly. Microwave ½ cup butter in a microwave-safe dish for 1 minute. Stir in the corn syrup and condensed milk. Microwave on high for 8 minutes or until the mixture turns a light caramel color, stirring at 1-minute intervals. Stir in the vanilla. Spread over the warm baked layer. Drizzle with the melted chocolate. Chill until firm. Cut into bars. Store covered at room temperature. Yield: 2 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

 

 

National Chocolate Chip Cookie Day

thasc1Leave a comment

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

thasc1Leave a comment

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

thasc1Leave a comment

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

thasc1Leave a comment

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

thasc11 Comment

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

thasc1Leave a comment

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

thasc12 Comments

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