FROZEN CHOCOLATE MUDSLIDE
Provided by Trisha Yearwood
Categories beverage
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Combine the milk, vodka, coffee liqueur, cream liqueur and ice cream in a blender. Add the ice and blend until smooth. Serve in tall glasses.
CHOCOLATE MUDSLIDES (COOKIES)
From the New York Times, I bring you Chocolate Mudslides! Be forewarned, these babies are very addictive! A cookie for true chocolate lovers. The simplicity of this recipe belies the intensity of the chocolate flavor. They prove to be as strong as they are addictive ;) Enjoy!
Provided by Bev I Am
Categories Dessert
Time 1h15m
Yield 20 Large cookies
Number Of Ingredients 9
Steps:
- Preheat an oven to 400 degrees.
- Melt the unsweetened chocolate and 4 cups of the bittersweet chocolate over a double-boiler (a simple double boiler can be set up by putting a metal bowl over a simmering pot), stirring periodically.
- Cream the butter and sugar in a mixer until light and fluffy and add the eggs one at a time, blending until mixed.
- Add the flour, baking powder and salt to the butter mixture and mix just until combined.
- Add the melted chocolate and mix until combined and stir in the nuts and remaining chocolate pieces.
- Pour the mixture onto a parchment-lined baking sheet or tray.
- Put the mixture into a refrigerator for 5 to 10 minutes until slightly, but not completely, hardened.
- Reverse the sheet or tray onto another piece of parchment paper on a hard surface.
- Use a knife to divide the mixture into 20 squares.
- With your hands, roll each of the squares into a ball and evenly space them on one or two parchment-lined baking sheets (leave room for them to spread).
- Bake the cookies for 15 to 25 minutes, until crusty on the outside (they should still be gooey on the inside).
- Allow to cool for at least 20 minutes before eating.
- Yield: 20 large cookies.
Nutrition Facts : Calories 138, Fat 4.7, SaturatedFat 2.6, Cholesterol 62, Sodium 213.3, Carbohydrate 22.6, Fiber 0.1, Sugar 20.1, Protein 1.9
CHOCOLATE MUDSLIDE COOKIES
Found this adaptation of a Jacques Torres recipe on The Washington Post. Rich chocolate, toasted nuts, fast to come together - this one has a place on our Christmas cookie trays for sure. Using 2 cookie sheets, this recipe should be cooked up in 2 batches, each 16 to 18 minutes.
Provided by Busters friend
Categories Dessert
Time 50m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Line a large rimmed baking sheet with parchment paper.
- Spread the nuts in a single layer on the sheet; bake for 5 minutes, then remove from the oven and drizzle with the 2 tablespoons of melted butter; set aside to cool while you make the cookie dough.
- Melt the unsweetened chocolate with half of the chopped dark chocolate in a microwave oven or in a bowl over hot water on the stove. Use 15 second bursts on the microwave & stir well between pulses. Set aside to cool slightly.
- Combine the remaining 6 tablespoons of butter and the sugar in the bowl of a stand mixer; beat on medium speed until well incorporated.
- Add the eggs one at a time, then stop to add the flour, baking powder and salt; beat until well combined. Remove the bowl from the mixer.
- Coarsely chop the cooled and buttered nuts, then add them to the mixing bowl along with the melted chocolate and the remaining chopped dark chocolate; stir by hand to combine. The dough will be quite stiff.
- Place a new sheet of parchment paper on the baking sheet. Spoon small mounds (a generous 1 1/2 tablespoons) of the dough onto the sheet, spacing them 2 inches apart. Bake for 16 to 18 minutes; the cookie tops will crack; that's okay. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely before serving or storing.
MUDSLIDE COOKIES
Make and share this Mudslide Cookies recipe from Food.com.
Provided by seahorse73
Categories Drop Cookies
Time 1h30m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°.
- Line baking sheets with Silpats or parchment paper; set aside.
- In a small bowl, sift together flour, baking powder, and salt; set aside.
- In a heatproof bowl or the top of a double boiler set over a pot of simmering water, melt together the unsweetened and semisweet chocolates and the butter; set aside to cool.
- In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, and vanilla on medium speed until light and fluffy, about 3 minutes.
- Add cooled, melted chocolate mixture, and combine on low speed.
- Add flour mixture, and continue to beat on low speed until almost combined, about 1 minute.
- Remove bowl from mixer; stir in milk chocolate by hand.
- Using a 1/2-ounce ice-cream scoop, drop dough onto prepared baking sheets about 3 inches apart.
- Bake until set, 12 to 15 minutes.
- Let cookies cool completely on baking sheets.
MUDSLIDE COOKIES
These cookies are made with three types of chocolate for a rich, deep flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. Line baking sheets with Silpats or parchment paper; set aside. In a small bowl, sift together flour, baking powder, and salt; set aside.
- In a heatproof bowl, or in the top of a double boiler, set over a pot of simmering water, melt together unsweetened and semisweet chocolates and butter; set aside to cool.
- In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, and vanilla on medium speed until light and fluffy, about 3 minutes. Add cooled, melted chocolate mixture, and combine on low speed. Add flour mixture, and continue to beat on low speed until almost combined, about 1 minute. Remove bowl from mixer; stir in milk chocolate by hand.
- Using a 1/2-ounce ice-cream scoop, drop dough onto prepared baking sheets about 3 inches apart. Bake until set, 12 to 15 minutes. Let cookies cool completely on baking sheets.
JACQUES' CHOCOLATE MUDSLIDE COOKIE
Provided by Food Network
Categories dessert
Time 35m
Yield 40 small cookies
Number Of Ingredients 10
Steps:
- Melt the unsweetened and bittersweet chocolates together and set aside
- Place the butter and sugar in the bowl of a stand mixer and mix until combined. Add the eggs 1 at a time. Add in the flour, baking powder and salt and mix just until combined. Add the melted chocolate. Stir in the walnuts and chopped chocolate pieces.
- Spoon small mounds of the dough onto a parchment paper lined baking sheet. If you want to make giant cookies, use an ice cream scoop instead. Space the dough mounds evenly and bake in a preheated 350 degrees F convection oven for 16 minutes.
MUDSLIDE
Share this creamy adults-only drink with the chocolate lover in your life. For extra indulgence, grate over some chocolate before serving
Provided by Liberty Mendez
Categories Cocktails, Drink
Time 7m
Number Of Ingredients 6
Steps:
- Put two small tumblers in the fridge to chill overnight. Put 30g of the chocolate in a shallow bowl and melt in the microwave in short bursts. Dip the rim of the chilled glasses in the melted chocolate, then stand them upright so it gradually drips down the sides. Return to the fridge until you're ready to serve.
- Fill a cocktail shaker with ice, then pour in the coffee-flavoured liqueur, vodka, Irish cream liqueur and double cream. Shake until the outside of the shaker is very cold.
- Put a few ice cubes in the prepared glasses, then strain in the cocktail. Finely grate over the remaining chocolate and serve with a paper straw.
Nutrition Facts : Calories 656 calories, Fat 42 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
MUDSLIDE FUDGE
This is a wonderful alternative to the normal fudge you would make, yet so very easy. Enjoy!
Provided by Liv2Luv_Luv2Cook
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 2h15m
Yield 48
Number Of Ingredients 10
Steps:
- Combine sugar, marshmallow cream, evaporated milk, butter, coffee-flavored liqueur, and salt in a heavy saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; stir in semisweet chocolate chips and milk chocolate chips until melted. Add pecans and vanilla extract.
- Line an 8-inch square baking dish with aluminum foil, leaving an overhang on 2 opposite sides. Pour in chocolate mixture. Refrigerate fudge until firm, about 2 hours. Lift out of the baking dish; cut into 48 squares.
Nutrition Facts : Calories 112.1 calories, Carbohydrate 14 g, Cholesterol 7.8 mg, Fat 6.1 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 28.2 mg, Sugar 12 g
FROZEN CHOCOLATE MUDSLIDE (APRèS-SKI SLAMMER)
Found online and submitted by Sugarloaf Ski Resort, Carrabasset, Maine USA this is #1 of the après-ski cocktails making the rounds of the slopes this season.
Provided by Julie Bs Hive
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Blend in blender. Serve in tall glass. Garnish with a cherry.
Nutrition Facts : Calories 585.8, Fat 29.5, SaturatedFat 18.3, Cholesterol 100, Sodium 99.3, Carbohydrate 43.5, Fiber 1.2, Sugar 39, Protein 5.1
CHOCOLATE MUDSLIDE PIE
This is a chocolate lover's dream pie! Hope you enjoy...I know we do! (chill time not included in prep time)
Provided by Karen..
Categories Pie
Time 33m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt 1 cup of chocolate chips in the microwave or in a small saucepan.
- Cool for ten minutes.
- In a small bowl, dissolve instant coffee in hot water.
- Add sour cream, sugar and vanilla and stir until sugar is dissolved.
- Blend in melted chocolate.
- Spread in crust and set aside.
- In a small mixing bowl, beat confectioner's sugar, cocoa and cream until stiff peaks form.
- Smooth evenly over pie, or pipe with a pastry bag fitted with star tip.
- Sprinkle with additional chocolate chips.
- Cover and refrigerate at least 4 hours or until firm.
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