加载中…西方人情人节的巧克力食品（配方和制作方法）
(2014-02-14 11:13:22)
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情人节巧克力配方制作方法美食 |
分类： 娱乐 |
Chocolate-Dipped Crescent Hearts Recipe
These pretty little crescent heart cookies are
fast, easy, colorful, and tasty. I am partial to dark chocolate
with these cookies, but use your favorite. If you are a true
chocoholic, you may want to cover them completely in chocolate.
Your choice. Perfect forValentine's
Day or any special occasion. Let the kids
help.
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time:: 30 minutes
Total Time: 1 hour
Yield: 32
cookies
Ingredients:
- 1/4 cup (about) red decorator granulated sugar crystals
- 1 (8-ounce) can refrigerated crescent rolls
-
1/2 teaspoon (about)
cinnamon - 2 Tablespoons butter, melted
-
1 cup semi-sweet or
chocolate (optional) -
1 ounce
paraffin wax, grated or chopped
Preparation:
Sprinkle half of the red sugar on the cutting board. Unroll
crescent roll dough, separate into 4 rectangles, and place on top
of the sugared board. Press the perforations to seal, then gently
press dough into the sugar. Brush rectangles with half of the
melted butter. Sprinkle generously with all of the cinnamon and
remaining red sugar.
From the long side, roll one rectangle jelly-roll fashion up to the center of the dough. Then roll the top side down to meet the bottom in the center. Repeat with remaining dough rectangles. Wrap each log in plastic wrap and refrigerate about 30 to 60 minutes (or overnight) to firm up.
Preheat oven to 375 F. Line baking sheets with parchment paper orsilpats.
Remove dough, unwrap and place on cutting board. Slice each roll into 8 pieces and place cut-side down about 2 inches apart on the prepared baking tray. Press down to 1/2-inch thickness and pinch the bottom of each slice to a point to form a heart shape. Brush with remaining melted butter.
Bake 10 to 13 minutes until golden. Reshape cookies if necessary and let cool.
Melt paraffin wax in the top of a double-boiler. Add chocolate, stirring constantly until smooth. Remove from heat. Transfer melted chocolate to a shallow juice cup. Dip crescent heart cookies halfway into melted chocolate. Place dipped cookies on waxed or freezer paper. Refrigerate to harden chocolate if necessary.
From the long side, roll one rectangle jelly-roll fashion up to the center of the dough. Then roll the top side down to meet the bottom in the center. Repeat with remaining dough rectangles. Wrap each log in plastic wrap and refrigerate about 30 to 60 minutes (or overnight) to firm up.
Preheat oven to 375 F. Line baking sheets with parchment paper or
Remove dough, unwrap and place on cutting board. Slice each roll into 8 pieces and place cut-side down about 2 inches apart on the prepared baking tray. Press down to 1/2-inch thickness and pinch the bottom of each slice to a point to form a heart shape. Brush with remaining melted butter.
Bake 10 to 13 minutes until golden. Reshape cookies if necessary and let cool.
Melt paraffin wax in the top of a double-boiler. Add chocolate, stirring constantly until smooth. Remove from heat. Transfer melted chocolate to a shallow juice cup. Dip crescent heart cookies halfway into melted chocolate. Place dipped cookies on waxed or freezer paper. Refrigerate to harden chocolate if necessary.
Strawberry Nutmeg Muffins Recipe
Fresh strawberries, nutmeg, and pecans make thesemuffins memorable.
This may seem like a lot of nutmeg, but the flavor mellows with
heat. This recipe can also be used to make strawberry
nutmeg bread.
I like to use half of the batter for muffins and half for a loaf of
quick bread. Both are great for snacks or breakfast.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 24
muffins
Ingredients:
-
1 pint basket
strawberries - 1 Tablespoon white granulated sugar
- ==========
- Topping:
- 2 Tablespoons light brown sugar
- 2 Tablespoons fine cornmeal
- 1/2 teaspoon fresh-grated nutmeg
- ==========
- Muffins:
- 2 cups white granulated sugar
- 3 cups all-purpose flour
- 1/2 cup fine cornmeal
-
1 Tablespoon fresh-grated
nutmeg (see Notes) -
1 teaspoon
baking soda - 1 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs, lightly beaten
- 1/4 cup milk
-
2 teaspoons
pure vanilla extract -
1 cup chopped
pecans
Preparation:
Wash strawberries and pat dry. Remove stems and cut the berries
into 1/2-inch chunks. Sprinkle with 1 tablespoon of sugar. Stir
until all pieces are coated with the sugar. Set
aside.
For the topping, whisk together brown sugar, cornmeal, and nutmeg. Set aside.
Preheat oven to 375 degrees F. Line muffin tins with papers.
For the muffins, whisk together sugar, flour, cornmeal, nutmeg, baking soda, and salt in a large bowl.
Whisk together oil, eggs, milk, and vanilla. Add strawberries (including any accumulated juices) and egg mixture to the flour mixture along with pecans. Stir with a large fork only until combined. Batter will be thick. Let the batter rest for 5 minutes.
Fill prepared muffin cups 3/4 full. Sprinkle with the topping mixture.
Bake in preheated oven about 25 to 30 minutes until tops spring back when lightly touched and toothpick inserted in the center comes out clean.
These muffins may be served warm or at room temperature.
For the topping, whisk together brown sugar, cornmeal, and nutmeg. Set aside.
Preheat oven to 375 degrees F. Line muffin tins with papers.
For the muffins, whisk together sugar, flour, cornmeal, nutmeg, baking soda, and salt in a large bowl.
Whisk together oil, eggs, milk, and vanilla. Add strawberries (including any accumulated juices) and egg mixture to the flour mixture along with pecans. Stir with a large fork only until combined. Batter will be thick. Let the batter rest for 5 minutes.
Fill prepared muffin cups 3/4 full. Sprinkle with the topping mixture.
Bake in preheated oven about 25 to 30 minutes until tops spring back when lightly touched and toothpick inserted in the center comes out clean.
These muffins may be served warm or at room temperature.
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