Olde Tyme Chocolate Cookies Perfect With An Ice Cold Glass Of Milk

VANILLA CHOCOLATE CRACKLE COOKIES
2 1/2 tsp good vanilla
1/2 cup butter or shortening
1 2/3 cup brown sugar (packed)
2 large eggs
2/3 cup chopped pecans
2 squares melted chocolate (bitter-sweet)
2 cups flour
2 tsp baking powder
1/3 cup milk
Preheat oven to 350 degrees.
Beat vanilla, butter, and brown sugar together until light and fluffy. Beat in eggs, one at a time. Stir in melted chocolate. Sift together flour, salt, and baking powder. Add to creamed mixture slowly with the milk. Stir in pecans. Chill the dough 2-3 hours. Shape into small balls. Roll in confectioners sugar and place on greased baking sheet. Bake 20 minutes. The cookies will be soft and the texture will be similar to cake.

CHOCOLATE NUT BALLS
1 6 ounce can evaporated milk

6 ounces chocolate bits
2 1/2 cups vanilla wafers (crushed)
1/2 cup confectioners sugar
1 1/4 cup chopped nuts
1/3 cup brandy (optional)
In heavy pan, heat milk and chocolate bits over medium heat. Stir the mixture until the chocolate is melted. Remove from heat, add rest of the ingredients and mix well. Let stand for 30 minutes. Then shape into balls and cover in nuts, confectioners sugar, or sprinkles. Chill

NANAMIA BARS
1/2 cup butter (soften)
1/4 cup sugar
4 tbsp cocoa powder
1 large egg
2 cups graham cracker crumbs
1/2 cup nuts (chopped)
1 cup coconut flakes
3 tbsp milk
2 tbsp dry vanilla pudding mix (not instant)
2 cups confectioners sugar
6 ounces semi-sweet chocolate
1 tbsp butter
First layer:
Mix together in bowl over hot water the butter, sugar, cocoa and egg. When it looks like custard remove from heat and stir in the graham cracker crumbs, nuts, and coconut. Press mixture into 9x13 baking pan.
Second layer:
Mix the milk with the vanilla pudding and confectioners sugar. Spread over the coconut mixture and let sit for 15 minutes. Meanwhile melt the chocolate and butter together over hot water.Spread over cookie mixture and refrigerate for a couple of hours until set. Cut into bars.

PEANUT BUTTER BALLS
1 stick of butter
2 cups peanut butter (I use creamy)
3 cups rice cereal
3 1/2 cups confectioners sugar
1/2 bar paraffin wax
10 ounces milk chocolate
6 ounces semi-sweet chocolate
Mix butter,peanut butter,cereal, and confectioner sugar. Melt the paraffin wax, milk chocolate,and semi-sweet chocolate in double boiler. Roll the peanut butter mixture into small balls and dip in chocolate mixture. Place on wire rack until set.

Deanna not only loves to make chocolate desserts but loves to share her cooking and recipes with everyone. If you want more chocolate dessert recipes and a very special chocolate cake recipe visit her website at http://deannamartin.us/?page_id=30 From here you can get different recipes for all occasions not just chocolate or desserts. If you want to turn your passion for chocolate into something more check out her website at http://deannamartin.us/?page_id=24 Enjoy

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How to Make Crispy Chocolate Chip Cookies

Chocolate chip cookies can be soft, chewy, cakey, or crispy. Lots of people love a soft texture, but a few prefer them to be crisp and crunchy. A standard recipe for chocolate chip cookies usually won't result in crispy cookies. Use these tips to switch up your recipe and make sure they come out crispy instead of soft or chewy.

Reduce the Brown Sugar or Leave it Alone

Sometimes I like to increase the amount of brown sugar when I want a chewy cookie. If you want to make them crispy, either reduce the brown sugar or leave the recipe as is. When you increase or reduce it, adjust the regular sugar amount at the same time. For example, if the recipe calls for 3/4 cup each and you want to increase the brown sugar, make it 1 cup brown sugar and 1/2 cup regular sugar. This way there is still the same amount of sugar in the end.

Increase the Butter

The butter is what makes the cookies nice and crisp. More butter will make them spread out more and will fry the edges a bit. To make it crispy, the cookie must be thinner and more browned.

Increase the butter by 2 to 4 tablespoons. There doesn't need to be a lot extra. When you add more butter, the cookie will spread out more as the butter melts because there is a larger portion of butter in the cookie. Also, that extra butter will bubble and fry the edges crispy without burning them.

Bake a Tad Bit Longer

Usually I say not to increase the baking time because it makes the cookies hard. With crispy cookies, you want them to be a little harder. Also, when they spread out thinner, they will be more crunchy than hard.

Let the cookies bake an extra minute or two longer than usual. They should be light golden brown across the top of the whole cookie and a little darker around the edges.

Use Mini Chips

When making crispy cookies, I like to use mini chips instead of regular morsels because they tend to be thinner. When they are thinner, the big chips look bumpy and bulky. Mini chips are flatter and add more chocolate to more of the cookie. This way you still get chocolate in every bite, even in the thinner areas of the cookies. It tastes good and still looks like a good cookie.

You can Christine's favorite chocolate chip cookie recipe here where she also talks about how to make chewy cookies, if that is your preferred texture.

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Delicious Chocolate Recipes - Truffle Cookies, Frosting Made From Chips, Pudding Pie in Crumb Crust

We chocoholics, and yes there are millions of us out there, are constantly looking for another delicious chocolate recipe! This article is all about chocolate with recipes from Chocolate Truffle Cookies to Frosting Made From Chocolate Chips to a Chocolate Pudding Pie in a Crumb Crust. Chocoholics are going to love these chocolate goodies!

CHOCOLATE TRUFFLE COOKIES
1 1/4 cups butter, softened
2 1/4 cups powdered sugar
1/3 cup baking cocoa powder
1/4 cup sour cream
1 tbsp vanilla extract
2 1/4 cups all-purpose flour
2 cups semisweet chocolate chips
1/4 cup chocolate sprinkles

In mixer bowl, cream the butter, sugar, and cocoa until light and fluffy. Beat in the sour cream and vanilla extract. Add the flour and mix in well. Stir in the chocolate chips. Refrigerate dough for 1 hour. Roll the dough into 1-inch balls; dip in the chocolate sprinkles. Place the balls, dipped side up, on an ungreased cookie sheet, 2-inches apart. Bake at 325 degrees for 10 minutes or until set. Cool 5 minutes before removing to a wire rack to cool.

Yield: 5 to 6 dozen

NOTE: These make great Fall and/or Halloween cookies when you use the chocolate and orange sprinkles.

CHOCOLATE FROSTING FROM CHOCOLATE CHIPS
1 cup semi-sweet chocolate chips
1 tbsp butter
1 tsp vanilla extract
1/4 tsp salt
3 tbsp milk
1 1/4 cups sifted powdered sugar

Combine the chocolate chips and butter. Melt in the microwave until chips are melted enough to make mixture smooth when stirred. (Or cook over hot water until melted.) Remove from heat or microwave. Mix in the vanilla and add the salt. Beat in the sifted (important to eliminate lumps) powdered sugar alternately with the milk until of a spreading consistency.

Use this delicious frosting to top off your favorite chocolate, vanilla, marble, etc cake!

CHOCOLATE PUDDING PIE
Preheat oven to 350 degrees.

Chocolate Cookie Crumb Crust:
1 1/2 cups chocolate wafer cookie crumbs
1/4 cup butter, melted

Mix the cookie crumbs and the melted butter together. Reserve a couple of tablespoonfuls for garnish. Press mixture firmly and evenly against the bottom and sides of a 9-inch pie plate to form a crust. Place in the 350 degree oven and bake for 10 minutes. Remove from oven and place on a wire rack to cool.

Filling:
1 envelope (approx 2-oz)dessert topping mix
1 pkg (4 serving size) instant chocolate pudding and pie filling mix
1 4/5 cups cold milk
6 to 8 nice pecan halves, for garnish

Prepare the dessert topping mix according to the package directions; set aside.

Prepare the pudding mix as directed on the package using the 1 3/4 cups of cold milk. Gently fold 1 1/2 cups of the prepared topping into the pudding, blending together well. Pour the pie filling into the cooled crust. Cover with plastic wrap and refrigerate about 4 hours or until set. Before serving, pile the remaining topping into the center of the pie and sprinkle the reserved crumb mixture over the top. Place the pecan halves out from the topping in spoke fashion for garnish, if desired.

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com/
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com/

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