CHOCOLATE ALMOND PINECONES
Our Test Kitchen suggests this clever way of dressing up any winter dessert. Make these "pinecones" when you have some time, then use-and reuse-them on a variety of desserts...or even on a pretty plate piled with candies.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 pinecones.
Number Of Ingredients 4
Steps:
- Divide almond paste into six equal portions. Form each into a cone shape, about 1-1/2 in. tall and 1 in. in diameter. Beginning at the base, insert pointed end of almonds into paste to resemble a pinecone., In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Insert a toothpick into bottom of each cone. Holding over bowl, spoon melted chocolate over almonds (if needed, use another toothpick to spread the chocolate to completely cover almonds). Place on a wire rack over waxed paper; let stand until firm.
Nutrition Facts : Calories 447 calories, Fat 31g fat (8g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 6g fiber), Protein 8g protein.
PINECONE CRITTERS
Make and share this Pinecone Critters recipe from Food.com.
Provided by ChristineMcConnell
Categories Dessert
Time 5h40m
Yield 8 critters
Number Of Ingredients 15
Steps:
- Toast almonds and salt in 400 degrees fahrenheit oven for 5 minutes.
- Heat oven to 325 degrees fahrenheit. In a medium saucepan melt butter, add sugars and cocoa powder. Mix on medium heat until deep brown then turn off heat. Add vanilla and eggs. Then add flour and toasted almonds. Pour into a 10X10 parchment and butter lined baking sheet and bake for 25 minutes. Remove and chill until hard.
- Once chilled, cut into 2 X 2.5 inch squares and stack two until you have 8. Using a little melted chocolate glue the two pieces together and trim edges with a knife until you have an egg like shape. Using the same knife cut little slices into the top all going the same direction (These will make inserting your almond slivers easier.
- Dip almond slivers pointed end into melted chocolate chips then insert into your brownies until they look like pinecones. Using a bit of royal icing, pipe along top edges of pine cones to give it a realistic look. Once this is done spray with a little brown food coloring. Paint with edible gold along the ridges and adhere modeling chocolate eyes. Paint on pupils and highlights using edible paints and a fine brush.
Nutrition Facts : Calories 492, Fat 25.8, SaturatedFat 10.9, Cholesterol 84.7, Sodium 156.9, Carbohydrate 65.4, Fiber 4.8, Sugar 51.8, Protein 7.8
CREAM CHEESE AND ALMOND PINECONE
I have been making this cheese spread for many years and it is always a big hit. It's a very fancy looking but easy spread for crackers. I like to serve it on a pedestal cake plate decorated with silk holly leaves or a big red bow at the top.
Provided by Inti5897
Categories High In...
Time 20m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- In a 350 degree oven toast the almonds in a single layer on a cookie sheet.
- Meanwhile, combine the room temperature cheeses. Mound the cheese mixture onto the serving platter and shape into a pinecone shape with a spreading knife. Beginning at the bottom, pointed end of the pinecone begin placing the toasted almonds in rows, overlapping them slightly as you build the rows. The almonds should have the tapered end pointing downward. When it is done it will look like a huge pinecone. Decorate with silk leaves or a bow. Serve with an assortment of crackers and festive spreading knives.
THE HEAVYSET CHEESE BALL
Steps:
- Preheat oven to 300 degrees F.
- Place and spread all the almonds on a cookie sheet or in a shallow pan, pushing the almonds around until they turn color, about 20 minutes.
- Mix together the cream cheese and the mayonnaise. Add the bacon, salt and pepper, dill, and onion. Chill overnight.
- On a serving platter, make 2 pine cone shapes with the cheese. Begin to press the almonds at a slight angle into the cheese, starting at the narrow end of the pine cone shape.
- Do this in rows, continuing to overlap rows until all the cheese is covered. Garnish with fake sprigs, or real ones, or with rosemary.
- Serve at room temperature and spread on crackers.
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- Wrap cream cheese mixture in plastic wrap or parchment and chill for at least one hour. You could do this the day before even.
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