Marbled Chocolate Eggs Food

MARBLED EGGS

Steps:

• Hardboil your eggs normally.
• When they are cool enough to handle, roll them around on a hard surface to crack them. Try not to break the membrane. Develop a nice overall cracked look.
• Then re-boil in water with food coloring of your choice.
• You could make really cool looking deviled eggs with these.

MARBLED CHOCOLATE CHEESECAKE BARS

Steps:

• In a small saucepan, combine water, butter, and chocolate; cook and stir over low heat until smooth. Cool. In a mixing bowl, combine flour, brown sugar, baking soda, and salt. Add eggs and sour cream; beat on low just until combined. Stir in chocolate mixture until smooth.
• Preheat the oven to 375 degrees F.
• In another bowl, beat cream cheese, sugar, egg, and vanilla; set aside. Spread chocolate batter into a greased 15 by 10 by 1-inch baking pan. Drop cream cheese mixture by tablespoonfuls over batter; cut through the batter with a knife to swirl. Sprinkle with chocolate chips. Bake for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

FAVORITE MARBLED CHOCOLATE CHEESECAKE BARS

Steps:

• In a small saucepan, combine the water, butter and chocolate. Cook and stir over low heat until melted; stir until smooth. Cool., In a large bowl, combine the flour, brown sugar, baking soda and salt. Beat in the egg, egg white and sour cream on low speed just until combined. Beat in chocolate mixture until smooth. In another bowl, beat the cream cheese, sugar, egg white and vanilla until smooth; set aside., Spread chocolate batter into a 15x10x1-in. baking pan coated with cooking spray. Drop the cream cheese mixture by tablespoonfuls over batter; cut through batter with a knife to swirl. Sprinkle with chocolate chips., Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

TEA-MARBLED EGGS WITH SOY BALSAMIC MAYONNAISE

Steps:

• Cover eggs with cold water by 1 inch in a 2- to 3-quart saucepan and bring to a rolling boil, partially covered. Remove from heat and let eggs stand, covered, 10 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Gently tap shell all over with back of a spoon to lightly crack (do not peel). Do not tap too hard or tea liquid will seep into shell instead of just staining cracks.
• Bring soy sauce, sugar, and water to a boil in saucepan, stirring until sugar is dissolved, then add tea bags. Reduce heat and simmer, covered, 10 minutes. Add eggs (and more water if eggs are not completely covered by liquid) and simmer, covered, 10 minutes. Remove pan from heat and let eggs stand in liquid, uncovered, until cool, then chill at least 2 hours. Lift eggs from liquid and peel. Reserve 2 tablespoons cooking liquid and discard remainder.
• Whisk vinegar and reserved cooking liquid into mayonnaise and serve with eggs. Present eggs whole, then quarter for dipping. (Yolks may have a dark ring.)

MARBLED CHOCOLATE BANANA BREAD

Steps:

• Preheat oven to 350°F.
• Combine flour, baking soda and salt, stirring with a whisk.
• Place sugar and butter in a large bowl and beat with mixer at medium speed until well blended (about 1 minute).
• Add banana, egg substitute, and yogurt; beat until blended.
• Add flour mixture, beat at low speed just until moist.
• Place chocolate chips in a medium microwave-safe bowl and microwave at HIGH 1 minute or until almost melted, stirring until smooth.
• Cool slightly.
• Add 1 cup of batter to chocolate, stirring until well combined.
• Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
• Swirl batters together using a knife.
• Bake at 350°F for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean.
• Cool 10 minutes in pan on a wire rack; remove from pan.
• Cool completely on wire rack.

MARBLED CHOCOLATE CAKE

Steps:

• Preheat oven at 350 degrees.
• Lightly grease a ovenproof 10-inch ring mold.
• In a bowl, mix together the butter and sugar until creamy.
• Add the beaten eggs, one a time, whisking well after adding each.
• Using a meal spoon, fold in the flour into the creamed mixture carefully.
• Then, place half of the flour mixture into a separated bowl.
• Fold in cocoa into one bowl and half of the orange juice, then mix gently.
• Fold in the rest of the orange juice, and orange rind into the other bowl, and mix gently.
• Place spoonfuls of each of the mixtures into the mold, then drag a skewer through the mixture to create that marbled effect.
• Bake for 30-45 minutes until the cake has risen and a skewer inserted in the middle comes out clean.

MARBLED CHOCOLATE CHEESECAKE BARS

Steps:

• For cream cheese mixture, cream together cream cheese, butter and sugar in a mixing bowl.
• Add egg and vanilla extract and mix well.
• In a microwave-safe container, melt together chocolate chips and butter.
• Add sugar and mix well.
• Stir in eggs and vanilla extract.
• Sift together flour, baking powder and salt and stir into chocolate mixture.
• Preheat oven to 350°F.
• Grease and flour a 9-inch tart pan.
• Spread two-thirds of the chocolate mixture on the bottom of the pan.
• Top with the cream cheese mixture.
• Dollop the remaining chocolate.
• Using a knife, gently swirl the chocolate into the cream cheese mixture to create a marbled effect.
• Be careful not to overmix.
• Bake for 25 minutes or until a knife inserted into the center comes out clean.

MARBLED CHOCOLATE-COVERED STRAWBERRIES

Steps:

• Line a baking sheet with waxed paper.
• Place pink, white, and orange candy candy melts in separate microwave-safe bowls. Microwave at 50% power for 1 minute. Stir thoroughly. Continue to microwave and stir at 30-second intervals until smooth and completely melted.
• Drizzle a few tablespoons of white and orange onto the pink base color using a spoon or whisk, but do not stir.
• Fully dip 1 strawberry into the pink base, twisting and turning when lifting up to create a marbled pattern. Allow the excess candy coating to drip off. Set strawberry on the prepared baking sheet. Drizzle more white and orange over the pink base. Repeat with remaining strawberries. Refrigerate the dipped strawberries until they harden, at least 15 minutes.

MARBLED EGG

Steps:

• Slowly melt the white chocolate in a bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Leave until cool but still runny, then spoon into a piping bag. Balance one of the moulds to keep it flat (we used two ramekins to help), then pipe the chocolate in zig-zag lines across the inside of the mould. Repeat with the other mould, then allow to set. When the white chocolate has completely set, repeat the process with melted milk chocolate, piping in between the white chocolate lines. Leave to set in a cool place, then put in the fridge for 5 mins.
• Melt the dark chocolate, then allow to cool and thicken. Using a pastry brush, carefully brush the chocolate over the milk and white lines until the insides of the moulds are completely covered. You may need to return the moulds to the fridge if the dark chocolate starts to melt the chocolate underneath.
• Once set, turn out the moulds, fill one half with chocolates, then stick the sides together using the remaining melted dark chocolate. Tie a ribbon around the egg to finish.

MARBLED CHOCOLATE-DIPPED TREATS RECIPE BY TASTY

Steps:

• Place the strawberries in a large bowl with the water, vinegar, and baking soda. Soak for 15 minutes to clean the berries. Transfer to a plate or tray lined with towels or paper towels and let dry completely.
• Insert a toothpick into the center of the stem end of each strawberry.
• Line a baking sheet with wax paper or parchment paper.
• In a 1-cup glass measuring cup or small microwave-safe bowl, melt 8 ounces of white chocolate in the microwave at half power in 30-second intervals, stirring between, until melted. Using a spoon or rubber spatula, stir in 1 teaspoon of melted coconut oil and ½ tablespoon of candy color maker until evenly distributed. Add ½ teaspoon (about 8 drops) of black food coloring to the cup of white chocolate. Using a toothpick, marble the food coloring into the white chocolate, being careful not to completely mix together.
• Dip 1-2 strawberries and 1-2 old-fashioned pretzels in the black and white marbled chocolate, slowly and carefully turning the berries in either direction for a more drastic marbled effect. Wipe off any excess chocolate before placing on the prepared baking sheet. Add the remaining ½ teaspoon (about 8 drops) of black food coloring as needed between dips to ensure the marbling remains visible.
• Make the marbled sandwich cookies: Tap the bottle of black food coloring in the bottom of 1-2 sandwich cookie molds so that a small amount of food coloring transfers to the bottom of the mold(s). Top with a spoonful of the marbled chocolate and swirl with a toothpick to create a prominent marbled look. Gently place a cookie in the center of the mold(s), being careful not to push all the way to the bottom, and top with more of the colored white chocolate, smoothing the surface and wiping the edges clean. Tap the mold on the counter a few times to release any air bubbles. If using a clear mold, look around the sides to be sure the white chocolate completely encases the cookie(s).
• Working with one color at a time, repeat with the remaining white chocolate, coconut oil, candy color maker and the blue, red, and purple food coloring to make more marbled white chocolate to dip the remaining strawberries, pretzels, and sandwich cookies. Let everything set at room temperature for 20-30 minutes.
• Once set, carefully remove the cookies from the mold. If they do not release easily, transfer to the freezer for 2-3 minutes, then try again. Transfer to the baking sheet with the strawberries and pretzels.
• Make the edible gold paint: In a small bowl, mix together the gold luster dust and vodka until smooth with a consistency slightly thicker than water. If too loose, slowly add a small amount of luster dust until the right consistency is reached. If too thick, slowly add 1-2 drops of vodka to thin. If the gold paint evaporates while working, add 1-2 drops of vodka to rehydrate.
• Paint the strawberries, pretzels, and cookies with the gold paint as desired. Let dry at room temperature for 10-15 minutes without disturbing, then transfer each strawberry to a mini cupcake liner.
• Assemble the boxes: In the bottom of a 10-inch square windowed box, place a 10-inch round cake board, white side up. Arrange 5 red roses with the petals at the top of the box and stems toward the bottom. Cover the stems evenly with shredded white paper. Place 3 strawberries at the base of the stems of the roses. Arrange 3 pretzels above the strawberries, and 3 cookies above the pretzels, just below the roses. Repeat with the remaining items in a second box.
• Serve immediately or store the boxes in the refrigerator for up to 3 days.
• Enjoy!