Chocolate Toffee Puffs

These are SO good! I just made them for the first time tonight! They're perfect and light and satisfy my chocolate craving without overdoing the richness. They're like mini chocolate meringues - kinda crunchy on the outside and soft and gooey on the inside. SO good warm out of the oven!

Rachel's Notes: I followed the recipe exactly except for the Heath Bars. I had a bag of already chopped Heath bars (found in the baking isle by the chocolate chips) so I measured just under 4 oz. in a measuring cup and used that.

Before beating the eggs I put the glass bowl in the freezer for 5 minutes. Makes stiff peaks form a heck of a lot faster! Enjoy!

Yield: 2 dozen cookies (serving size: 1 cookie)
Ingredients

* 4 large egg whites
* 1/3 cup granulated sugar
* 1 cup sifted powdered sugar
* 1/2 cup unsweetened cocoa (such as Hershey's)
* 2 (1.4-ounce) chocolate-covered toffee bars (such as Heath), crushed
* Cooking spray

Preparation

Preheat oven to 350°.

Beat egg whites in a large bowl with a mixer at high speed until SOFT peaks form. Gradually add granulated sugar, beating until STIFF peaks form.

Combine powdered sugar, cocoa, and candy bars in a small bowl, and mix well. Fold half of cocoa mixture into egg whites (egg whites will deflate quickly). Fold in remaining cocoa mixture until smooth. Drop the egg mixture by rounded tablespoonfuls onto baking sheet coated with cooking spray. Bake at 350° for 15 minutes (puffs will be soft in center).


Nutritional Information

Calories:
52 (24% from fat)
Fat:
1.4g (sat 0.9g,mono 0.5g,poly 0.1g)
Protein:
1.1g
Carbohydrate:
9.9g
Fiber:
0.7g
Cholesterol:
1.7mg
Iron:
0.3mg
Sodium:
19mg
Calcium:
7mg

Source: Recipe by Mary Knoblock - Myrecipes.com

Mom's Famous Fudge

In large bowl:
1 1/2 bags of semi-sweet chocolate chips
1 10 oz. bag of small marshmallows
3 tsp. vanilla

In large sauce pan:
4 1/2 cups sugar
1 1/2 sticks butter
1 14 oz. can of evaporated milk

Stir constantly and bring to a boil. Then boil for 5 1/2 minutes or until 250 degrees.

Pour hot mixture into bowl of the other ingredients above. Stir until dissolved and starts to thicken. Add nuts. Pour into buttered cookie sheet.

YUMMY!!!

Ghirardelli Ultimate Double Chocolate Cookies

1 bag (11.5 oz) 60% bittersweet chocolate chips
6 T. (3/4 stick) unsalted butter
3 eggs
1 cup sugar
1/3 cup all-purpose flour
1/2 tsp. baking powder
1 bag (12 oz) semi-sweet chocolate chips
1 cup (4 oz) chopped walnuts

In double boiler over hot water, melt the bittersweet chocolate chips and butter.
In large bowl with electric mixer, beat eggs and sugar until thick; stir in chocolate mixture.
In small bowl, stir together flour and baking powder; stir into chocolate mixture.
Gently mix in semi-sweet chocolate chips and walnuts.

Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long.
As dough will be very soft, use plastic wrap to hold dough in log shape. Wrap tightly.
Refrigerate at least 1 hour or until firm.

Preheat oven to 375.
Unwrap dough; with sharp knife, cut into 3/4-inch slices.
Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.
Bake 12-14 minutes or until shiny crust forms on top but interior is still soft.
Cool on baking sheet.

Elegant Chocolate Cake

1 1/2 cups unbleached white flour
1/3 cup organic baking cocoa
1 tsp. baking soda
1 cup sugar
1/2 cup canola oil
1 cup cold water
2 tsp. pure vanilla extract
2 T. cider vinegar

Preheat over to 375 degrees.
Sift together flour, baking cocoa, soda and sugar directly into a 9-inch round or 8 inch square pan.

In bowl, blend oil, water and vanilla and pour into pan.
With fork or whisk, mix batter until smooth.
Add vinegar and stir quickly.
There will be pale swirls in batter as baking soda and vinegar react.
Stir just until vinegar is evenly distributed throughout batter.

Bake 25-30 minutes.

Grammie Rosie's Brownies

Preheat oven to 350
Put 1 stick of butter and 2/3 cup cocoa in large glass bowl.
Microwave covered for one minute or until butter is melted.
Stir to blend cocoa.

Add 2 cups sugar. Stir to blend.

Add 4 eggs and 1 t. vanilla. Stir again until all eggs are blended and the batter is kind of fluffy.

Add 1 1/3 cups flour, 1/2 t. salt and 1 t. baking powder. Mix until no more white shows.

Pour into 9x13 baking dish that has been lightly sprayed with Pam.

Bake 25 minutes until just done. Check with toothpick. There should not be wet batter on the toothpick, but crumbs are ok. Cook with raised trivet or cold burner. Cut after cooled.

Paul's Oatmeal Fudge Bars

1/2 cup melted margarine
1 cup brown sugar
1 egg
1 tsp. baking soda
1/2 tsp. vanilla
3/4 cup flour
1/2 tsp. salt
2 cups oats

Combine ingredients to create crust. Line pan with crust reserving about 1/3 for topping.

6 oz. semi-sweet chocolate chips
1 T. margarine
1 can sweetened condensed milk
1/4 tsp salt.
1/2 cup nuts (optional)
1 tsp. vanilla

Melt ingredients together in a saucepan, stirring constantly.
Pour melted chocolate over oatmeal crust.
Top with globs of reserved oatmeal crust mix.

350 degrees for 25-30 minutes