Chocolate Sticks Food

HOMEMADE HOT CHOCOLATE WITH OLD-FASHIONED DOUGHNUT STICKS

Steps:

• Bring the milk, chocolate, sugar, cinnamon and vanilla extract to a simmer in a medium saucepan. Whisk until completely melted and smooth.
• Serve with the Old-Fashioned Doughnut Sticks.
• For the dougnuts: Preheat the oven to 375 degrees F. Spray two 6-well eclair pans with nonstick spray.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon and salt to combine. Add the milk, egg, vanilla and butter, and mix gently until combined.
• Fill the wells of the prepared eclair pans about halfway with the batter.
• Bake until the doughnuts spring back when touched and a toothpick comes out clean, 10 minutes. Transfer the pans to a rack set over a baking sheet; let cool for 3 to 5 minutes. Remove the doughnuts from the pans and let cool completely on the rack.
• For the glaze: Whisk the confectioners' sugar and milk together until smooth.
• Dunk the doughnuts in the glaze to coat completely. Transfer to a rack and let set for 10 minutes before serving.

CHOCOLATE STICKS

Steps:

• Preheat oven to 350 F
• Grease a baking sheet.
• Blend the four, nuts and grated chocolate together on a pastry board.
• Make a well in the centre.
• Add sugar, vanilla sugar and egg to the well.
• Mix a littel to the dry ingredients into the egg mixture.
• Cut the cold butter into small pieces over the flour mixture.
• Work together all the ingredients quickly to make a smooth dough.
• Chill for 1/2 hour.
• Shape the dough into rolls about the thickness of a finger.
• Cut the rolls into 5 cm (2") pieces.
• Place on the prepared baking sheet and bake for 12 to 18 minutes or until light golden brown.
• Cool cookies.
• Glaze:.
• Melt the chocolate and butter in the top half of a double boiler, stirring until well blended and smooth.
• Dip the ends of the cooled cookies int the chocolate.
• Allow dipped cookies to cool on waxed paper until the chocolate has set.

HOT CHOCOLATE STICKS

Steps:

• In a microwave safe bowl melt chocolate according to package directions.
• In the bowl of your mixer fitted with the paddle attachment put confectioners sugar, cocoa, and salt.
• Pour the melted chocolate on top of the dry ingredients. Mix until incorporated fully.
• Place in a piping bag (or plastic zip bag), snip off the tip and pipe into 16 portions. Alternatively use a cookie scoop or small spoon. Mixture will be thick. If you use a silicone baking pan you can microwave it for 10-20 seconds after piping/scooping in the mixture.
• Top with JET-PUFFED Mallow Bits. Press craft stick into the center.
• Let cool 5 hours or overnight.
• NOTES:
• Lift the silicone baking pan a few inches and drop once or twice (or shake) to get the chocolate to level out.
• Check on the Hot Chocolate Sticks while they are chilling to be sure that the sticks are staying centered and upright.

CHOCOLATE MINT STICKS

Steps:

• Preheat oven to 350.
• Grease a 9 inch square baking pan.
• Beat eggs.
• Add melted butter and sugar.
• Beat well.
• Add melted chocolate and peppermint.
• Beat.
• Add flour and nuts.
• Mix well.
• Pour ingredients into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean.
• Remove from oven and set on trivet or rack to cool.
• Prepare filling.
• In small bowl, thoroughly blend butter and cream.
• Add sugar and peppermint.
• Mix well.
• Spread evenly over cooled baked layer.
• Prepare frosting.
• Melt chocolate and butter together in small pan over low heat.
• When filling is completely firm, spread frosting mixture on top.
• Refrigerate until chocolate is firm.
• Cut into 3/4 by 2 1/4 inch strips.