Chocolate Balls with Caramelized Almonds

Yield: about 60 Flavorless oil for the baking sheet 1 1/4 cups (9 ounces) granulated sugar 1/4 cup (2 ounces) water 1 2/3 cups (9 Ounces) whole blanched almonds, at room temperature 8 ounces bittersweet chocolate, finely chopped Lightly oil a baking sheet with a flavorless oil. Mix the sugar and water in a medium heavy-bottomed saucepan. Use an unlined copper sugar-pot if you have one. Cook the syrup over medium heat, stirring once or twice, until the sugar dissolves. Put a candy thermometer in the pan. Wash any sugar crystals from the sides of the pan with a brush dipped in cold water. Continue to cook, without stirring, until the thermometer reaches 248 F. Remove the thermometer, and turn off the heat. Add the almonds. Stir until the sugar syrup clumps and turns opaque. Over low heat, continue stirring until the sugar remelts and coats the nuts with a caramel-colored syrup. This will take about 20 minutes. If the nuts start to smoke, remove the pan from the heat for a minute, turn down the heat, and continue to cook. When the sugar has melted again, carefully pour the almonds in the syrup onto the oiled baking sheet. Be careful -- the almonds will be very hot. When the candy is cool, break it apart. Store it in an airtight container (not in the refrigerator) until you are ready to make the chocolate balls. Melt the chocolate in a bowl over simmering water. (how to melt chocolate) Use a food processor to grind the candy into a powder. Mix the candy powder and the warm chocolate together. Drop the mixture by teaspoonfuls onto a baking sheet covered with plastic wrap. Refrigerate the candies until firm, but bring to room temperature before serving.

Banana Chocolate Chip Cake

This is not only the ultimate banana bread but also the perfect vehicle for overripe bananas. It is based on a recipe that my mom used to make when my brother and I were growing up. I thought that chocolate chips were needed in an otherwise perfect cake. This cake freezes beautifully, so eat one now and freeze one to enjoy later. Yield: 8 servings 2 1/2 cups all-purpose flour (625 ml) 2 tsp baking soda (10 ml) 1/4 tsp salt (1 ml) 1 cup canola oil (250 ml) 2 cups granulated sugar (500 ml) 4 eggs 2 cups mashed ripe bananas (about 4 large) (500 ml) 1 tsp vanilla (5 ml) 1 1/3 cups semisweet chocolate chips (325 ml) 3/4 cup toasted walnuts (optional) 175 (ml) Preheat oven to 350 F (180 C) Two 9- by 5-inch (2 L) metal loaf pans, lined with parchment or waxed paper, greased In a bowl, combine flour, baking soda, and salt. In a large bowl, using electric mixer, beat oil and sugar. Add eggs, one at a time, beating well after each addition. Add bananas and vanilla, beating well. Add flour mixture, beating just until smooth. Stir in chocolate chips and walnuts, if using. Spread batter in prepared pans. Bake in preheated oven for 60 to 65 minutes or until a tester inserted into center of cakes comes out clean. Let cakes cool in pans on racks for 15 minutes. Remove from pans and let cool completely on racks. Tip: You can easily freeze overripe bananas, skin and all. Just be sure to thaw them before mashing.

Toasted Pecan Chocolate Cake

1 box Duncan Hines fudge cake mix
1 box Jello French Vanilla Instant
Pudding Mix
3 eggs
3/4 c. oil
1 1/2 c. milk

Mix until smooth. Bake in 3 cake pans for about 20-25 minutes at 350 degrees. Cool and frost.

Filling And Frosting
2 c. pecans (chopped and toasted)
1 (8 oz.) + 1 (3 oz.) cream cheese
1 1/2 sticks margarine
2 tsp. vanilla
1-2 sq. chocolate, melted

Beat margarine and cream cheese until smooth. Beat in powdered sugar and vanilla. Set aside 1/3 of this mixture. To remaining 2/3, add toasted pecans. Spread between layers and on top. To remaining 1/3, add meltedchocolate. Spread on outside of cake.

Extraordinary (and Simple) Chocolate Fondue Recipe

Recipe Summary - Extraordinary (and Simple) Chocolate Fondue Recipe

Difficulty: Easy

Ingredients - Extraordinary (and Simple) Chocolate Fondue Recipe
16 ounces dark, sweet or semi-sweet chocolate
1 1/2 cups light cream
1 tsp. Vanilla extract

Instructions - Extraordinary (and Simple) Chocolate Fondue Recipe

1. Break chocolate squares into smaller pieces and drop them into the fondue pot.

2. Add cream (which will prevent the chocolate from going lumpy) and stir gently but constantly until the chocolate is melted and smooth.

3. Add vanilla extract, and stir it in.

4. Use a fondue fork to spear the fruit, then dip it in the chocolate. Enjoy!

For some other variations on a basic chocolate fondue recipe, add:
- some chopped nuts: pecans, almonds, walnuts, and hazelnuts all work well.
- a tablespoon of instant coffee granules or cappuccino
- your favorite syrup flavor

Lil bits of chocolate fun

Given enough chocolate and coffee, I could rule the world.

EMERGENCY ALERT: If wearer of this shirt is found vacant, listless, or depressed, ADMINISTER CHOCOLATE IMMEDIATELY.

Never eat more chocolate than you can lift.

The 12-step chocoholics program: NEVER BE MORE THAN 12 STEPS AWAY FROM CHOCOLATE!

Chocolate Peanut Butter Freeze        Ingredients:

• 2 to 3 scoops (about 1 cup) vanilla ice cream or frozen yogurt
• 1/2 cup cold milk
• 3 tablespoons REESE'S Chocolate Peanut Butter Topping
• 1 REESE'S Peanut Butter Cup, unwrapped (optional)

Directions:
1. Place ice cream, milk and chocolate peanut butter topping in blender container. Cover; blend until smooth.

2. Garnish with peanut butter cup, if desired. About one 10-oz. serving.

For Any and All Chocolate Fans

Chocolate Bunny Bread

Yield: 1 bunny

Dough
3 1/4 to 3 3/4 cups all-purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder
2 packages (1/2 ounce or 4 1/2 tsp) FLEISCHMANN'S RapidRise Yeast
3/4 teaspoon salt
2/3 cup milk
1/4 cup (1/2 stick) butter or margarine, cut up
1/4 cup water
1 egg
1 tablespoon SPICE ISLANDS Pure Vanilla Extract
1/3 cup milk chocolate or peanut butter morsels

Decorations (optional)
Jelly beans
Decorating icing
Carrot

In large bowl, combine 1 cup flour, sugar, cocoa powder, undissolved yeast and salt. Heat milk, butter and water until very warm (120 to 130 F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes

Divide dough in half. For body, knead chocolate morsels into 1 half; form into ball. Place on bottom end of greased large baking sheet; flatten to make 5-inch round. For head, remove 1/3 of remaining half; form into ball. Place on pan above body; flatten slightly, pinching to attach. For nose, pinch off 1/2-inch ball from remaining dough; place on center of head. Divide remaining dough into 4 equal pieces; roll each to form 6-inch rope. For arms, arrange 2 ropes across body; attach by tucking one end of each under body. Shape remaining ropes into ears; arrange above head. Attach by tucking one end of each under head. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 350 F for 45 to 50 minutes or until done, covering with aluminum foil after 20 minutes to prevent excess browning. Remove from pan; cool on wire rack. Decorate as desired.

Nutrition Information
Nutrition information per serving (1/14 of recipe): Calories 222; total fat 6g; saturated fat 3g; cholesterol 26mg; sodium 174mg; total carbohydrate 38g; dietary fiber 2g; protein 5g.

This is SUPER DUPER YUMMY