600 Delicious Chocolate Recipes

Chocolate is the ultimate indulgence and Chocolate Recipes For Chocolate Lovers is the ultimate chocolate cookbook. Chocolate Recipes For Chocolate Lovers delivers more than 600 of the best recipes from cookies and cakes to candies and truffles, this eBook is pure chocolate satisfaction for chocolate lovers everywhere The diversity of the recipes make this the perfect cookbook for any chocolate fanatic. Below is just a small sample of the mouth-watering recipes you will find in Chocolate Recipes For Chocolate Lovers:

• Chocolate Covered Truffles
• Cookies And Cream Truffles
• Triple Chocolate Fudge
• Double Chocolate Cherry Bourbon Balls
• Congo Bars
• Chocolate Vanilla Chip Biscotti
• Canal Street Brownies
• Mudslide Brownies
• Death By Chocolate
• Rocky Road Candy
• World's Best Hot Chocolate
• Chocolate Malt Shoppe Pie
• Millionaires Pie
  and many more!
  
      >>> Download eBook - Click here <<<

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Thin and Crispy Chocolate Cookies Recipe

Thin and Crispy Chocolate Cookies Recipe

    Prep time: 1 hour, 45 minutes
    Cook time: 15 minutes
    Yield: Makes 3 to 6 dozen, depending on size of cookie

Although the prep time is stated as 1 hour 45 minutes, an hour of that is the resting time for the dough.

If using salted butter, skip the added salt in the recipe.

When you measure out flour, if you don't have a kitchen scale, gently scoop the flour using a spoon into the measuring cup, leveling the top off with a knife. Do not pack down the flour.

Ingredients

    1 1/2 cups (195 g) all-purpose flour
    3/4 cup (70 g) natural, unsweetened cocoa
    1 teaspoon baking soda
    1/4 teaspoon Kosher salt
    1/2 teaspoon ground cinnamon
    1/8 teaspoon cayenne
    8 Tbsp (1 stick, 110 g) unsalted butter, room temperature
    3/4 cup (150 g) sugar
    1 egg (size large)
    1 1/2 teaspoons vanilla
    1 teaspoon molasses

Method

1. In a large bowl, vigorously whisk together the flour, cocoa, baking soda, salt, cinnamon, and cayenne.

2. In a stand-up mixer, beat the butter and sugar together until fluffy, a couple of minutes on medium speed (start on low speed or else the sugar will fly out). Beat in the egg, vanilla, and molasses. (The mixture may look a little curdled, don't worry about it.)

3. Add the dry ingredients to the wet, a third at a time, beating after each addition. When well mixed, remove the dough from the mixer, form it into a ball, wrap it in plastic wrap, and chill it in the refrigerator for an hour (or up to two days).


4. When you are ready to roll-out the dough, preheat the oven to 350°F (175° C). Break off a chunk of dough from the ball of dough (about a quarter of it) and place it between two pieces of parchment paper. (If the dough has chilled for more than an hour and a half, let it rest at room temp for 10 minutes before rolling.) Use a rolling pin to roll the dough out to an even 1/8-inch thickness.


5. Use a cookie cutter or the rim of a small glass to cut out cookie shapes from the rolled out dough. Place on a parchment paper or Silpat lined baking sheet, allowing at least 1/2 inch between cookies on the cookie sheet. (If you are making different sizes of cookies, don't mix them on the baking sheet or the smaller ones will be done before the larger ones.)

6. Bake in the middle rack for 8 to 10 minutes, less or more, depending on the size and thickness of the cookies. (I recommend doing a test batch of a few cookies to see what is the optimal time for your batch of cookies in your oven.) The cookies should bounce back when you press on their centers, and some of them should be a little dark around the edges. When cool, they should be crispy, but not burnt.

7. Remove from oven and let cool for 5 minutes before removing the cookies from the tray to cool completely on a rack.

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Turkey Mushroom Meatballs Recipe

Ingredients

Meatballs

    1 Tbsp butter
    1 large shallot, minced (about 1 Tbsp)
    1 clove garlic, minced (about 1 teaspoon)
    6 ounces of mushrooms (a mix of shiitake and cremini), finely chopped
    1 teaspoon herbes de Provence
    1 pound ground turkey meat (we prefer thigh meat)
    1 Tbsp chopped fresh parsley (plus more to sprinkle over when you serve)
    1 teaspoon Dijon mustard
    1/2 teaspoon balsamic vinegar
    1/4 teaspoon lemon zest (optional, if you have it use it)
    1 Tbsp mayonnaise
    1 teaspoon Kosher salt
    1/2 teaspoon ground black pepper
    1 Tbsp olive oil

Optional Marinara Sauce

    1 Tbsp olive oil
    1/4 cup minced onion
    2 cloves garlic minced (2 teaspoons)
    1-28 ounce can whole peeled tomatoes
    Salt and pepper to taste

Method

1 First start with the meatballs. Melt the butter in a small frying pan on medium heat. Add the minced shallots and cook gently for 3 to 4 minutes until softened. Stir in the minced garlic and the mushrooms. Continue to cook on medium heat until the mushrooms are cooked through and have given up some, but not all, of their moisture. Stir in the herbes de Provence. Remove from heat. Place in a bowl and quickly chill to cool.

2 In a large mixing bowl, place the ground turkey, parsley, Dijon mustard, balsamic vinegar, lemon zest if using, mayonnaise, salt, black pepper, and the cooled mushroom shallot mixture. Using your clean hands gently mix the turkey and other ingredients together until well combined. Don't over mix.


3 Form meatballs, 1 to 1 1/2 inches wide, depending on your preference. Smaller meatballs with be easier to serve as a one-bite appetizer, larger meatballs for a main dish. Place meatballs on a tray.


4 Heat olive oil in a large sauté pan on medium low to medium heat. Once the oil is hot, place the meatballs in the pan, allowing for space around each meatball. Do not crowd the pan; if your pan isn't big enough, cook the meatballs in batches. Gently cook the meatballs, turning them frequently so that they get lightly browned on all sides. If meatballs are not browning, increase the burner heat a little.


5 Optional sauce. Heat a tablespoon of olive oil in a sauté pan on medium heat. Add the minced onions and cook until translucent, about 4 to 5 minutes. Add the garlic and cook for one minute more. Pulse the canned tomatoes in their juices in a blender or food processor until chopped, but not completely smooth. Add the tomatoes to the onion garlic mixture. Cook for ten minutes. Add salt and pepper to taste. Add the meatballs to the sauce. Sprinkle with a little chopped parsley to serve.


Susan Fowler

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Apple Chicken Quesadilla Recipe

Ingredients

    4 Flour tortillas (approximately 8-inches wide)
    1 cup cooked, shredded or chopped, chicken meat
    1/4 lb cheddar or Monterey jack cheese, sliced or grated
    1 apple, sliced
    1/4 cup salsa

Method


1 Heat a large skillet on medium high heat. Place one tortilla in the skillet. Flip it a couple of times with a spatula, then let it sit in the pan heating up until air pockets form and parts of the tortilla begin to puff up. Flip it again.


2 Place cheese slices on half of the tortilla, at least 1/2-inch from the edge of the tortilla. Add chicken pieces on top of the cheese. Fold the tortilla over like an omelette, and press down on the folded tortilla with the spatula. Lower the heat to medium. At this point, if you have enough room in your skillet, you can add a second tortilla to the pan to begin to heat it up.


3 When the cheese inside the quesadilla has melted, remove the quesadilla to a cutting board. Open it wide and layer on apple slices and salsa. Fold the tortilla back again, and cut it into 3 triangles, as if you were cutting a pie. (You don't have to cut the quesadilla into triangles, it just makes it easier for kids to eat.)

4 Repeat with the remaining tortillas.

Susan Fowler.

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Cabbage Soup Recipe

 

Ingredients

• 2 teaspoons olive oil
• 1 teaspoon butter
• 1/2 teaspoon coriander seeds (or 1/4 teaspoon ground coriander)
• 1/2 teaspoon fennel seeds (or 1/4 teaspoon ground fennel)
• 1/4 teaspoon cumin seeds (or 1/8 teaspoon ground cumin)
• 1 medium onion, chopped (about 1 1/4 cups)
• 4 to 5 cups, packed, 1/4-inch wide sliced green cabbage (from about 1 small cabbage or 1/2 large cabbage)
• 1/2 teaspoon to 1 teaspoon salt (more or less depending on the saltiness of your stock)
• 1 15-ounce can whole peeled tomatoes
• 4 cups chicken stock
• Freshly ground black pepper

Method

1. If using whole spices (coriander, fennel, cumin), grind them in a mortar and pestle or in a spice grinder until well ground.

2. Heat olive oil and butter in a 4-quart, thick bottomed pot on medium heat. Add the chopped onion and stir in the ground spices. Cook until the onions have softened, about 5 minutes.

3. Add the sliced cabbage to the pot and stir to mix the cabbage with the onions. If you are using unsalted stock, sprinkle the cabbage with 1/2 teaspoon of salt. Add the canned whole tomatoes, with their juices, to the pot. Stir to combine.

4. Add chicken stock to the pot. Bring to a simmer and taste for salt. Add more salt to taste. Lower the heat and cover the pot. Let simmer for 20 to 25 minutes or until the cabbage is thoroughly cooked.
Sprinkle with freshly ground black pepper to serve.

Susan Fowler.

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I am Susan Fowler, and this is my blog!

Hello,
I am Susan Fowler.I am 48 years old.I love cooking and I am a big fan of food.
This is my blog, and here I will post my recipes. Different recipes.
You can follow me also in Pinterest.

Thank you,
Susan Fowler.

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