Chocolate Chip Dumplings Food

CHICKEN AND HERB DUMPLINGS

Steps:

• Heat 3 tablespoons butter in a large Dutch oven or wide pot over medium-high heat. Add the carrots, celery, parsnip, bay leaf, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add 3 tablespoons flour; stir until toasted, about 1 minute. Gradually pour in the chicken broth, stirring. Bring to a boil, then reduce the heat and simmer until slightly thickened and the vegetables are tender, 10 to 12 minutes. Season with salt and pepper.
• Meanwhile, whisk the remaining 1 1/2 cups flour with the baking powder and 3/4 teaspoon salt in a medium bowl. Cut the remaining 4 tablespoons butter into small cubes and rub into the flour mixture with your fingers until pea-size pieces form. Stir in the buttermilk and chopped herbs with a fork until combined. Divide the dough into twelve 1 1/2-inch balls.
• Stir the chicken into the pot. Arrange the dough balls on top. Cover and cook over medium-low heat until the dumplings are firm to the touch and cooked through, 12 to 15 minutes. Top with more dill and chives.

CHOCOLATE DUMPLINGS

Steps:

• In a large skillet over medium high heat, combine the sauce ingredients and mix together well.
• Heat until the sauce comes to a boil being sure to stir constantly.
• Remove from heat and set aside momentairly.
• In a large bowl, stir dumpling ingredients together to blens.
• Beat for 1 minute.
• Return skillet to the stove top and cover.
• Heat over low heat until sauce gently boils.
• Then drop the dumplings by Tablespoons over the sauce.
• Cover the skillet and gently simmer for around 20 minutes.
• Only check once, just making sure sauce is not simmering to hard.
• Serve warm with ice cream.

SKILLET CHOCOLATE DUMPLINGS

Steps:

• For sauce, combine brown sugar, cocoa, cornstarch and salt in a large, heavy cast-iron or other ovenproof skillet. Stir in water; cook, stirring constantly, until mixture begins to boil and thicken slightly. Add butter; mix well. Remove sauce from heat., For dumplings, sift together flour, baking powder, salt, sugar and cocoa. Cut in butter until mixture resembles a fine meal. Combine the egg, milk and vanilla; blend gradually into flour mixture. , Return skillet to heat; bring the chocolate sauce to a boil. Drop dumplings by tablespoons into hot sauce. Reduce heat to low; cover and simmer until just set, about 20 minutes. Serve warm with whipped cream or ice cream.

CHOCOLATE CHIP DUMPLINGS RECIPE

Steps:

• Syrup: In small saucepan, combine water, sugar, brown sugar, butter& salt.
• Bring to boiling.
• Add vanilla.
• Keep hot over low heat while mixing dumplings.
• Dumplings:.
• Preheat oven to 375.
• Stir together flour, sugar, baking powder& salt.
• Combine milk& oil; add all at once to dry ingredients.
• Stir just until combined.
• Stir in chocolate chips& nuts.
• Pour HOT syrup into an 8"-square baking dish.
• Drop 12 dumplings into syrup.
• Bake at 375 for 25 minutes until done.
• Serve warm with whipped cream or ice cream.

CHICKEN AND DUMPLINGS

Steps:

• For the chicken: Heat a large braiser or Dutch oven over medium-high heat and add 4 tablespoons butter. Sprinkle the chicken thighs with salt and pepper and add to the pan. Cook until golden, turning once, about 3 minutes per side. Remove to a plate.
• Add the remaining 2 tablespoons butter, the onion, celery and carrots and season with salt and pepper. Cook, stirring frequently and scraping up the brown bits that cling to the bottom of the pan with a wooden spoon, until the vegetables are coated in fat and slightly golden, about 3 minutes. Add the flour and stir until the vegetables are coated. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken stock, bay leaf and browned chicken, along with any chicken juices at the bottom of the plate. Bring to a boil, lower to a simmer, cover and simmer until the chicken is tender and cooked through, about 45 minutes.
• For the dumplings: Whisk together the flour, baking powder and salt in a large bowl. Using a fork, cut the shortening into the flour mixture. Slowly add the buttermilk, gently mixing to incorporate. Fold in the chives.
• Use 2 forks to shred the chicken. When the chicken is ready, use 2 spoons sprayed with cooking spray if desired to add scoops of dumpling dough over the top of the stew, about 1 tablespoon each. Cover and simmer until the dumplings double in size, about 15 minutes. Remove from the heat, discard the bay leaf and garnish with parsley.

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.