Chocolate Disks And Lace Food

CHOCOLATE LACE COOKIES

Chocolate Lace Cookies image

I was looking for something a little different when making cookies this past Christmas. This fit the bill perfectly! They're light and crispy and you can see light through them, they're so lacy. The dough becomes stiffer as ingredients are added. I didn't use a mixer but you could and would need less arm muscles.

Provided by l0vetw0c00k

Categories Drop Cookies

Time 1h10m

Yield 6-8 dozen

Number Of Ingredients 10

Ingredients

1 cup butter (2 sticks)
2 1/2 cups white sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons vanilla extract
4 beaten eggs
3 cups all-purpose flour, unsifted
1 cup chopped walnuts or 1 cup pecans
2 cups chocolate chips (semi-sweet, milk choc, your choice)

Steps:

Preheat oven to 350 degrees.
Melt butter in large microwave-safe bowl.
Add sugar and mix thoroughly.
Add cocoa powder, baking soda, salt and vanilla. Mix until smooth.
Add eggs and mix until smooth.
Stir in flour, nuts and chips. (If using electric mixer, use low speed.).
Place 12 SMALL rounded teaspoons of dough on well-greased baking sheet, spread as far apart as possible. They flatten during baking. If too large, they run together.
Bake at 350 degrees for 11 minutes.
Cool on baking sheet for 2 minutes, then remove to wire rack to completely cool.
Multiple cookie sheets cuts down waiting between batches.

CHOCOLATE DISKS AND LACE

Chocolate Disks and Lace image

Categories Chocolate Dessert Christmas Double Boiler Bon Appétit Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes enough for 1 cake

Number Of Ingredients 1

Ingredients

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Steps:

Line three cookie sheets with waxed paper. Trace one 8-inch round on each, using cake pan bottom as aid. Invert paper. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Remove pan from heat. Spoon 2 1/2 tablespoons chocolate into center of each of 2 traced circles. Spread with spatula to fill circles completely. Spoon remaining chocolate into parchment cone or small pastry bag fitted with fine round tip. Pipe chocolate around traced border of third circle. Pipe chocolate inside circle in thick lacy design, making certain design touches border. Fill in three areas of design with chocolate, if desired. Pipe more chocolate atop pattern to form double thick lace. Freeze disks and lace until firm, about 1 hour (chocolate may curl slightly). (Can be prepared 3 days ahead. Cover tightly.)
Remove 1 chocolate disk from freezer and invert onto piece of waxed paper. Gently peel top paper off chocolate. Return disk to freezer. Repeat with second disk and chocolate lace. Freeze disks and lace until ready to use.

QUEEN ANNE'S LACE CAKE

Queen Anne's Lace Cake image

This cake is very good! My whole family gets together for dinner at our parent's house every Sunday and I always bring a dessert. This is my sister and brother-in-law's favorite! I got the recipe out of a cookbook I bought on QVC. "Best of the Best from QVC Cookbook". This recipe was submitted by Vivian C. Ferguson. The recipe calls for the chocolate to be shaved , but that's too much work for me. I just grind up the chocolate in my food processor.

Provided by Simbas Kitchen

Categories Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 (18 1/4 ounce) box swiss chocolate cake mix or 1 (18 1/4 ounce) box devil's food cake mix
1 (3 1/2 ounce) box instant vanilla pudding
1 cup vegetable oil
3 eggs
1 1/4 cups milk
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 cup granulated sugar
1 cup finely chopped nuts (I use 1/2 cup of chopped dry roasted peanuts)
5 plain milk chocolate candy bars, shaved (or a 7-ounce bar)
1 (12 ounce) container whipped topping

Steps:

Sift cake and pudding mixes together.
In another bowl beat oil, eggs and milk.
Add to dry mixture and beat well.
Pour into 3 greased 9-inch cake pans.
Bake at 325 degrees for 15-25 minutes.
FOR THE ICING: Beat together cream cheese & sugars until very creamy.
Fold nuts and chocolate bar pieces into cream cheese mixture.
Fold in whipped topping.
Ice layers and top cake.

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