Chocolate Clove Drops Food

CHOCOLATE CLOVE DROPS

Steps:

• Preheat oven to 350.
• In a large stainless steel bowl, with a wooden spoon, mix together 2 cups of the flour, the baking powder, baking soda, cocoa, cloves, nutmeg and cinnamon. Make a well in the center and set aside.
• In an electric mixer with a wire whisk, beat eggs and sugar. Add milk and melted shortening. Mix well.
• Pour egg mixture into the well and begin to mix with a wooden spoon.
• With a wooden spoon, mix in the remaining 1/2 cup flour. This will produce a slightly sticky dough. Drop from teaspoon onto cookie sheet spacing 2 inches apart.
• Bake for 8-10 minutes or until lightly browned. Remove cookies onto wire rack to cool then frost with Chocolate Clove Frosting (to follow) Let frosting dry for few hours before serving. Store frosting cookies in an airtight container lined with wax paper between layers.
• You may freeze "unfrosted" cookies in a heavy duty freezer bag until ready to use. Thaw out and frost.
• CHOCOLATE CLOVE FROSTING: Mix all ingredients with electric mixer until well combined and smooth. Using a butter knife, frost the tops of the cookies. NOTE: If the frosting is too stiff to spread, add a few drops of water to it and dip your butter knife in water before spreading.

GINGERBREAD HOT CHOCOLATE

Steps:

• Stir the milk, cream, sugar, orange zest and spices together in a saucepan, then bring to a simmer over a low heat. Remove from the heat and pour through a sieve into a jug, discarding the clove and orange zest. Pour the warm infused milk back into the pan and stir in the vanilla and chocolate until the chocolate has melted and is smooth.
• Return the pan to a low heat to warm through, if needed, then pour into a heatproof mug. Top with whipped cream and crushed gingerbread biscuits, if you like, then serve.

CHOCOLATE DROPS - LOW CARB

Steps:

• Melt the first 3 ingredients in microwave.
• Stir well to combine.
• Add the remaining ingredients, stir and drop by tablespoon on waxed paper.
• You should have 12 drops.
• Chill until firm- at least 1 hour.
• Keep in refrigerator.

BRIGADEIROS OR CHOCOLATE DROPS

Steps:

• Heat the milk, bittersweet chocolate, butter and salt in a heavy saucepan over medium heat until the mixture thickens, about 15 minutes. Make sure you keep mixing the pan constantly with a wooden spoon. When the mixture begins to "dis-glue" from the pan or when you can see the bottom of the pan after scraping the wooden spoon on the bottom of the pan, you know the cooking process is over.
• Remove from heat and transfer mixture on a well greased plate.
• Let cool for 15 minutes.
• Grease your hands well and form 1 inch balls with your hands. Roll the balls into a plate full of sprinkles. Cover the ball well with the sprinkles. You may need to wash your hands in between rolling out these candies, because after a while the mixture will begin clinging to your hands. Wash out your hands, grease them up again (I just use a spray bottle) and begin rolling again. Serve in miniature paper liners.

GARLIC CHOCOLATE CHIP COOKIES

Steps:

• Drop garlic cloves into boiling water for about 5 minutes until tender; peel cloves and chop, then soak in maple syrup for 20 to 30 minutes.
• While cloves are soaking, cream together the butter, sugars, eggs, and vanilla until light and fluffy.
• Combine the flour, cinnamon, baking soda, and salt, then add to cream mixture; stir the chocolate chips into the mixture (you can add a 1/2 cup of chopped nuts at this time, if you like).
• Pour the garlic and syrup through a strainer, draining the syrup, and add the chopped cloves to cookie batter; stir well.
• Drop the cookie batter by tablespoons onto an ungreased cookie sheet, spacing about 2 inches apart.
• Bake at 375 degrees for 8 to 10 minutes until lightly browned (careful not to overcook!).
• Remove from oven and cool on racks.
• Makes about 4 dozen cookies.

CHOCOLATE PEPPERMINT DROPS

Steps:

• Combine margarine, sugars, extracts and eggs in a large bowl; mix well.
• Add remaining ingredients except candy canes; blend well.
• Chill for 15 minutes, or until dough is easy to handle.
• Roll well-rounded teaspoons of dough into balls; place on parchment paper-lined baking sheets.
• Bake at 325 degrees for 11 to 13 minutes, or until cookies are puffed and centers are set.
• Remove from oven; with back of a spoon, immediately and gently make a well in center of cookies. Spoon about 1/2 teaspoon of crushed candy into well.
• Let stand for 2 to 3 minutes before removing from baking sheet.