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<?xml version="1.0" encoding="UTF-8"?><rss version="2.0" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:wfw="http://wellformedweb.org/CommentAPI/" xmlns:dc="http://purl.org/dc/elements/1.1/" > <channel><title><![CDATA[Packaging Solutions - Chocolate Recipes]]></title><link><![CDATA[http://packagingsolutions.weebly.com/chocolate-recipes]]></link><description><![CDATA[Chocolate Recipes]]></description><pubDate>Thu, 09 Apr 2020 13:24:41 -0700</pubDate><generator>Weebly</generator><item><title><![CDATA[Chocolate Recipe: Caramel Pecan Treasures Recipe]]></title><link><![CDATA[http://packagingsolutions.weebly.com/chocolate-recipes/chocolate-recipecaramel-pecan-treasures-recipe]]></link><comments><![CDATA[http://packagingsolutions.weebly.com/chocolate-recipes/chocolate-recipecaramel-pecan-treasures-recipe#comments]]></comments><pubDate>Sat, 04 Jan 2014 08:47:48 GMT</pubDate><category><![CDATA[chocolate]]></category><category><![CDATA[cookies]]></category><category><![CDATA[food]]></category><guid isPermaLink="false">http://packagingsolutions.weebly.com/chocolate-recipes/chocolate-recipecaramel-pecan-treasures-recipe</guid><description><![CDATA[ Caramel Pecan Treasures Recipe Ingredients:1 cup butter, softened3/4 cup packed brown sugar1 teaspoon vanilla extract1-3/4 cups all-purpose flour1/2 teaspoon baking powder30 caramels, halved and flattened2 cups (12 ounces) semisweet chocolate chips1 tablespoon shortening1/2 cup finely chopped pecansYield: 5 dozen.Nutritional Facts2 cookies equals 211 calories, 12 g fat (7 g saturated fat), 17 mg cholesterol, 97 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein. [...] ]]></description><content:encoded><![CDATA[<div><div class="wsite-multicol"><div class='wsite-multicol-table-wrap' style='margin:0 -15px'> <table class='wsite-multicol-table'> <tbody class='wsite-multicol-tbody'> <tr class='wsite-multicol-tr'> <td class='wsite-multicol-col' style='width:36.152796725784%;padding:0 15px'> <div><div class="wsite-image wsite-image-border-thin " style="padding-top:10px;padding-bottom:10px;margin-left:0;margin-right:0;text-align:center"> <a> <img src="http://packagingsolutions.weebly.com/uploads/1/9/7/2/19722023/5964652.jpg?289" alt="Picture" style="width:auto;max-width:100%" /> </a> <div style="display:block;font-size:90%"></div> </div></div> </td> <td class='wsite-multicol-col' style='width:63.847203274216%;padding:0 15px'> <div class="paragraph" style="text-align:left;"><a href="http://www.weebly.com/weebly/main.php#" title="" style=""><strong><font size="6">Caramel Pecan Treasures Recipe</font></strong></a></div> </td> </tr> </tbody> </table> </div></div></div> <div><div class="wsite-multicol"><div class='wsite-multicol-table-wrap' style='margin:0 -15px'> <table class='wsite-multicol-table'> <tbody class='wsite-multicol-tbody'> <tr class='wsite-multicol-tr'> <td class='wsite-multicol-col' style='width:38.199181446112%;padding:0 15px'> <div class="paragraph" style="text-align:left;">Ingredients:<br /><br />1 cup butter, softened<br />3/4 cup packed brown sugar<br />1 teaspoon vanilla extract<br />1-3/4 cups all-purpose flour<br />1/2 teaspoon baking powder<br />30 caramels, halved and flattened<br />2 cups (12 ounces) semisweet chocolate chips<br />1 tablespoon shortening<br />1/2 cup finely chopped pecans<br /><br />Yield: 5 dozen.<br /><br />Nutritional Facts<br /><br />2 cookies equals 211 calories, 12 g fat (7 g saturated fat), 17 mg cholesterol, 97 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.<br /><span style=""></span><br /><span style=""></span></div> </td> <td class='wsite-multicol-col' style='width:61.800818553888%;padding:0 15px'> <div class="paragraph" style="text-align:left;">Directions:<br /><br />1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in vanilla.<br /><br />2. Combine flour and baking powder; gradually add to creamed mixture and mix well.<br /><br />3. Roll into 1-in. balls. Place 2 in. <span>apart</span> on greased baking sheets; flatten slightly.<br /><br />4. Bake at 325° for 12-15 minutes or until golden brown. Remove to wire racks to cool.<br /><br />5. Place a half-caramel on each cookie. Melt the chocolate chips and shortening; drizzle over cookies. Sprinkle with pecans. Let stand until firm. </div> </td> </tr> </tbody> </table> </div></div></div>]]></content:encoded></item><item><title><![CDATA[Chocolate Recipe: Chocolate Peanut Butter Parfaits]]></title><link><![CDATA[http://packagingsolutions.weebly.com/chocolate-recipes/chocolate-recipechocolate-peanut-butter-parfaits]]></link><comments><![CDATA[http://packagingsolutions.weebly.com/chocolate-recipes/chocolate-recipechocolate-peanut-butter-parfaits#comments]]></comments><pubDate>Sat, 04 Jan 2014 08:36:33 GMT</pubDate><category><![CDATA[chocolate]]></category><category><![CDATA[chocolate recipe]]></category><category><![CDATA[desserts]]></category><category><![CDATA[food]]></category><guid isPermaLink="false">http://packagingsolutions.weebly.com/chocolate-recipes/chocolate-recipechocolate-peanut-butter-parfaits</guid><description><![CDATA[ Chocolate Peanut Butter Parfaits Ingredients:Oreo Crust Layer20 Oreo cookies, crushed into crumbs2 Tbsp melted butterChocolate Ganache Layer1 cup chocolate chips1/2 cup whipping creamPeanut Butter Layer1/2 cup peanut butter4 oz cream cheese, softened1/2 cup confectioners sugar4 oz. whipped topping (such as Cool Whip), thawed Instruction:1. Combine Oreos and butter.2. Bring the whipping cream to a boil. Remove from the heat and stir in the chocolate. Stir until th [...] ]]></description><content:encoded><![CDATA[<div><div class="wsite-multicol"><div class='wsite-multicol-table-wrap' style='margin:0 -15px'> <table class='wsite-multicol-table'> <tbody class='wsite-multicol-tbody'> <tr class='wsite-multicol-tr'> <td class='wsite-multicol-col' style='width:36.289222373806%;padding:0 15px'> <div><div class="wsite-image wsite-image-border-thin " style="padding-top:10px;padding-bottom:10px;margin-left:0;margin-right:0;text-align:center"> <a> <img src="http://packagingsolutions.weebly.com/uploads/1/9/7/2/19722023/662209_orig.jpg" alt="Picture" style="width:100%;max-width:300px" /> </a> <div style="display:block;font-size:90%"></div> </div></div> </td> <td class='wsite-multicol-col' style='width:63.710777626194%;padding:0 15px'> <div class="paragraph" style="text-align:left;"><a href="http://www.weebly.com/weebly/main.php#" title="" style=""><strong><font size="6">Chocolate Peanut Butter Parfaits</font></strong></a></div> </td> </tr> </tbody> </table> </div></div></div> <div><div class="wsite-multicol"><div class='wsite-multicol-table-wrap' style='margin:0 -15px'> <table class='wsite-multicol-table'> <tbody class='wsite-multicol-tbody'> <tr class='wsite-multicol-tr'> <td class='wsite-multicol-col' style='width:38.199181446112%;padding:0 15px'> <div class="paragraph" style="text-align:left;">Ingredients:<br /><br />Oreo Crust Layer<br />20 Oreo cookies, crushed into crumbs<br />2 Tbsp melted butter<br /><span style=""></span><br />Chocolate Ganache Layer<br />1 cup chocolate chips<br />1/2 cup whipping cream<br /><span style=""></span><br />Peanut Butter Layer<br />1/2 cup peanut butter<br />4 <span>oz</span> cream cheese, softened<br />1/2 cup confectioners sugar<br />4 oz. <span>whipped</span> topping (such as Cool Whip), thawed<br /><span style=""></span><br /><span style=""></span></div> </td> <td class='wsite-multicol-col' style='width:61.800818553888%;padding:0 15px'> <div class="paragraph" style="text-align:left;">Instruction:<br /><br />1. Combine Oreos and butter.<br /><br />2. Bring the whipping cream to a boil. Remove from the heat and stir in the chocolate. Stir until thoroughly melted. Let cool slightly.<br /><br />3. Cream peanut butter and cream cheese. Beat in powdered sugar until smooth. Fold in cool whip.<br /><span style=""></span><br /><span style=""></span>4. Once you have all of the components ready, start layering the parfait. <br /><br />5. Press about 1/4 cup of cookie mixture into the bottom of each glass. <br /><br />6. Spoon in a layer of peanut butter filling. Add a thin layer of chocolate ganache. As an added treat, I added crushed peanut butter cups next. <br /><br />7. Add another layer of peanut butter filling and chocolate ganache. <br /><br />8. Top with a layer of whipped topping and sprinkle crushed peanut butter cups on top for a garnish.<br /><span style=""></span><br /><span style=""></span></div> </td> </tr> </tbody> </table> </div></div></div>]]></content:encoded></item><item><title><![CDATA[Chocolate Recipe: German Chocolate Cupcakes]]></title><link><![CDATA[http://packagingsolutions.weebly.com/chocolate-recipes/chocolate-recipegerman-chocolate-cupcakes]]></link><comments><![CDATA[http://packagingsolutions.weebly.com/chocolate-recipes/chocolate-recipegerman-chocolate-cupcakes#comments]]></comments><pubDate>Thu, 26 Dec 2013 12:12:11 GMT</pubDate><category><![CDATA[cake]]></category><category><![CDATA[chocolate]]></category><category><![CDATA[chocolate recipe]]></category><category><![CDATA[desserts]]></category><category><![CDATA[food]]></category><category><![CDATA[sweets]]></category><guid isPermaLink="false">http://packagingsolutions.weebly.com/chocolate-recipes/chocolate-recipegerman-chocolate-cupcakes</guid><description><![CDATA[ German Chocolate Cupcakes Makes 12 servings.Ingredients:1 recipe chocolate pecan ice cream "frosting"1 cup all purpose flour1/2 teaspoon baking soda1/4 teaspoon salt2 ounces sweet backing chocolate1/4 cup water1/2 cup butter,softened1/2 cup sugar2 eggs1/2 teaspoon vanilla1/2 cup buttermilk or sour milkcaramel ice cream topping2/3 cup toasted shaved coconutToasted Coconut:With vegetable peeler, shave strips of coconut from a peeled, halved coconut. Place in a shallow [...] ]]></description><content:encoded><![CDATA[<div><div class="wsite-multicol"><div class='wsite-multicol-table-wrap' style='margin:0 -15px'> <table class='wsite-multicol-table'> <tbody class='wsite-multicol-tbody'> <tr class='wsite-multicol-tr'> <td class='wsite-multicol-col' style='width:31.105047748977%;padding:0 15px'> <div><div class="wsite-image wsite-image-border-thin " style="padding-top:10px;padding-bottom:10px;margin-left:0;margin-right:0;text-align:center"> <a> <img src="http://packagingsolutions.weebly.com/uploads/1/9/7/2/19722023/9707911_orig.jpg" alt="Picture" style="width:100%;max-width:200px" /> </a> <div style="display:block;font-size:90%"></div> </div></div> </td> <td class='wsite-multicol-col' style='width:68.894952251023%;padding:0 15px'> <div class="paragraph" style="text-align:left;"><a href="http://www.weebly.com/weebly/main.php#" title="" style=""><font size="6">German Chocolate Cupcakes</font></a></div> </td> </tr> </tbody> </table> </div></div></div> <div><div class="wsite-multicol"><div class='wsite-multicol-table-wrap' style='margin:0 -15px'> <table class='wsite-multicol-table'> <tbody class='wsite-multicol-tbody'> <tr class='wsite-multicol-tr'> <td class='wsite-multicol-col' style='width:50%;padding:0 15px'> <div class="paragraph" style="text-align:left;">Makes 12 servings.<br /><br />Ingredients:<br /><br />1 recipe chocolate pecan ice cream "frosting"<br />1 cup all purpose flour<br />1/2 teaspoon baking soda<br />1/4 teaspoon salt<br />2 ounces sweet <span>backing</span> chocolate<br />1/4 cup water<br />1/2 cup butter<span>,</span>softened<br />1/2 cup sugar<br />2 eggs<br />1/2 teaspoon vanilla<br />1/2 cup buttermilk or sour milk<br /><span>caramel</span> ice cream topping<br />2/3 cup toasted shaved coconut<br /><br /><br /><br /><br />Toasted Coconut:<br /><br />With vegetable peeler, shave strips of coconut from a peeled, halved coconut. Place in a shallow baking pan. Toast in a 350 degree F oven for 10 minutes or until edges are lightly browned, stirring occasionally. You may also use purchased raw chip coconut, but only toast for 2 to 3 minutes.</div> </td> <td class='wsite-multicol-col' style='width:50%;padding:0 15px'> <div class="paragraph" style="text-align:left;">Instructions:<br /><br />1. Prepare Chocolate-Pecan Ice Cream "Frosting." Cover and freeze. Line twelve 2-1/2-inch muffin cups with paper bake cups. Set aside.<br /> <br />2. Preheat oven to 350 degree F. In a small bowl stir together flour, baking soda, and salt; set aside.<br /> <br /><span>3. </span>In a small saucepan combine chocolate and water. Cook and stir over low heat until melted; cool about 10 minutes.<br /> <br /><span>4. </span>In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until fluffy.<br /><br /><span>5.</span>Add eggs and vanilla; beat on low speed until combined then beat on medium speed for 1 minute. Beat in chocolate mixture.<br /><br /><span>6. </span>Add the flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined. Spoon batter into bake cups, filling cups about 2/3 full.<br /><br /><span>7. </span>Bake about 25 minutes or until a wooden toothpick comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly.<br /> <br />8. Just before serving, heat caramel ice cream topping until warm. Remove wrappers from cupcakes; place cupcakes on plates or in shallow bowls. <br /><br />9. Top each cupcake with one round of Chocolate-Pecan Ice Cream "Frosting." Top with toasted coconut and drizzle with warm caramel ice cream topping. <br /><br /><br /></div> </td> </tr> </tbody> </table> </div></div></div>]]></content:encoded></item><item><title><![CDATA[Chocolate Recipe: Chocolate-Covered Cheesecake Squares Recipe]]></title><link><![CDATA[http://packagingsolutions.weebly.com/chocolate-recipes/chocolate-recipechocolate-covered-cheesecake-squares-recipe]]></link><comments><![CDATA[http://packagingsolutions.weebly.com/chocolate-recipes/chocolate-recipechocolate-covered-cheesecake-squares-recipe#comments]]></comments><pubDate>Thu, 10 Oct 2013 11:35:04 GMT</pubDate><category><![CDATA[cake]]></category><category><![CDATA[chocolate]]></category><category><![CDATA[chocolate recipe]]></category><category><![CDATA[desserts]]></category><category><![CDATA[food]]></category><category><![CDATA[sweets]]></category><guid isPermaLink="false">http://packagingsolutions.weebly.com/chocolate-recipes/chocolate-recipechocolate-covered-cheesecake-squares-recipe</guid><description><![CDATA[ Chocolate-Covered Cheesecake Squares Preparation time:1-1/2 hours + freezingQuantity: 49Ingredients:1 cup graham cracker crumbs1/4 cup finely chopped pecans1/4 cup butter, meltedFILLING:2 packages (8 ounces each) cream cheese, softened1/2 cup sugar1/4 cup sour cream2 Eggland's Best Eggs, lightly beaten1/2 teaspoon vanilla extractCOATING:24 ounces semisweet chocolate, chopped3 tablespoons shortening Instrutctions:1.Line a 9-in. square baking pan with foil an [...] ]]></description><content:encoded><![CDATA[<div><div class="wsite-multicol"><div class='wsite-multicol-table-wrap' style='margin:0 -15px'> <table class='wsite-multicol-table'> <tbody class='wsite-multicol-tbody'> <tr class='wsite-multicol-tr'> <td class='wsite-multicol-col' style='width:32.332878581173%;padding:0 15px'> <div><div class="wsite-image wsite-image-border-thin " style="padding-top:10px;padding-bottom:10px;margin-left:0;margin-right:0;text-align:center"> <a> <img src="http://packagingsolutions.weebly.com/uploads/1/9/7/2/19722023/5126111_orig.jpg" alt="Picture" style="width:100%;max-width:613px" /> </a> <div style="display:block;font-size:90%"></div> </div></div> </td> <td class='wsite-multicol-col' style='width:67.667121418827%;padding:0 15px'> <div class="paragraph" style="text-align:left;"><span></span><font size="5">Chocolate-Covered Cheesecake Squares </font><span></span></div> </td> </tr> </tbody> </table> </div></div></div> <div><div class="wsite-multicol"><div class='wsite-multicol-table-wrap' style='margin:0 -15px'> <table class='wsite-multicol-table'> <tbody class='wsite-multicol-tbody'> <tr class='wsite-multicol-tr'> <td class='wsite-multicol-col' style='width:34.652114597544%;padding:0 15px'> <div class="paragraph" style="text-align:left;">Preparation time:<br />1-1/2 hours + freezing<br /><br />Quantity: 49<br /><br />Ingredients:<br /><br />1 cup graham cracker crumbs<br />1/4 cup finely chopped pecans<br />1/4 cup butter, melted<br />FILLING:<br />2 packages (8 ounces each) cream cheese, softened<br />1/2 cup sugar<br />1/4 cup sour cream<br />2 Eggland's Best Eggs, lightly beaten<br />1/2 teaspoon vanilla extract<br />COATING:<br />24 ounces semisweet chocolate, chopped<br />3 tablespoons shortening</div> </td> <td class='wsite-multicol-col' style='width:65.347885402456%;padding:0 15px'> <div class="paragraph" style="text-align:left;"><span></span>Instrutctions:<br /><br />1.Line a 9-in. square baking pan with foil and grease the foil. In a small bowl, combine the graham cracker crumbs, pecans and butter. Press into prepared pan; set aside.<br /><br />2.In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs and vanilla; beat on low speed just until combined. Pour over crust. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack. Freeze overnight.<br /><br />3.In a microwave, melt chocolate and shortening; stir until smooth. Cool slightly.<br />Using foil, lift cheesecake out of pan. Gently peel off foil; cut cheesecake into 1-1/4-in. squares. Work with a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip.<br /><br />4.Using a toothpick, completely dip squares, one at a time, in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Spoon additional chocolate over the tops if necessary to coat. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer. Yield: 49 squares.<span></span></div> </td> </tr> </tbody> </table> </div></div></div>]]></content:encoded></item><item><title><![CDATA[Chocolate Recipe: Chocolaty Caramel Thumbprints]]></title><link><![CDATA[http://packagingsolutions.weebly.com/chocolate-recipes/chocolate-recipechocolaty-caramel-thumbprints]]></link><comments><![CDATA[http://packagingsolutions.weebly.com/chocolate-recipes/chocolate-recipechocolaty-caramel-thumbprints#comments]]></comments><pubDate>Thu, 10 Oct 2013 11:24:54 GMT</pubDate><category><![CDATA[chocolate]]></category><category><![CDATA[chocolate recipe]]></category><category><![CDATA[cookies]]></category><category><![CDATA[food]]></category><category><![CDATA[sweets]]></category><guid isPermaLink="false">http://packagingsolutions.weebly.com/chocolate-recipes/chocolate-recipechocolaty-caramel-thumbprints</guid><description><![CDATA[ Chocolaty Caramel Thumbprints Ingredients1 egg1/2 cup butter, softened2/3 cup sugar2 tablespoons milk1 teaspoon vanilla1 cup all-purpose flour1/3 cup unsweetened cocoa powder1/4 teaspoon salt16 vanilla caramels, unwrapped3 tablespoons whipping cream1 1/4 cups finely chopped pecans1/2 cup (3 ounces) semisweet chocolate pieces1 teaspoon shortening Instructions:1. Separate egg; place yolk and white in separate bowls. Cover and chill egg white until needed. In a larg [...] ]]></description><content:encoded><![CDATA[<div><div class="wsite-multicol"><div class='wsite-multicol-table-wrap' style='margin:0 -15px'> <table class='wsite-multicol-table'> <tbody class='wsite-multicol-tbody'> <tr class='wsite-multicol-tr'> <td class='wsite-multicol-col' style='width:33.424283765348%;padding:0 15px'> <div><div class="wsite-image wsite-image-border-thin " style="padding-top:10px;padding-bottom:10px;margin-left:0;margin-right:0;text-align:center"> <a> <img src="http://packagingsolutions.weebly.com/uploads/1/9/7/2/19722023/466115_orig.jpg" alt="Picture" style="width:100%;max-width:550px" /> </a> <div style="display:block;font-size:90%"></div> </div></div> </td> <td class='wsite-multicol-col' style='width:66.575716234652%;padding:0 15px'> <div class="paragraph" style="text-align:left;"><font size="5">Chocolaty Caramel Thumbprints</font></div> </td> </tr> </tbody> </table> </div></div></div> <div><div class="wsite-multicol"><div class='wsite-multicol-table-wrap' style='margin:0 -15px'> <table class='wsite-multicol-table'> <tbody class='wsite-multicol-tbody'> <tr class='wsite-multicol-tr'> <td class='wsite-multicol-col' style='width:28.785811732606%;padding:0 15px'> <div class="paragraph" style="text-align:left;">Ingredients<br /><br />1 egg<br />1/2 cup butter, softened<br />2/3 cup sugar<br />2 tablespoons milk<br />1 teaspoon vanilla<br />1 cup all-purpose flour<br />1/3 cup unsweetened cocoa powder<br />1/4 teaspoon salt<br />16 vanilla caramels, unwrapped<br />3 tablespoons whipping cream<br />1 1/4 cups finely chopped pecans<br />1/2 cup (3 ounces) semisweet chocolate pieces<br />1 teaspoon shortening</div> </td> <td class='wsite-multicol-col' style='width:71.214188267394%;padding:0 15px'> <div class="paragraph" style="text-align:left;"><span></span>Instructions:<br /><br />1. Separate egg; place yolk and white in separate bowls. Cover and chill egg white until needed. In a large mixing bowl beat butter with an electric mixer for 30 seconds. Add sugar and beat well. Beat in egg yolk, milk, and vanilla.<br /><br />2. In another bowl stir together the flour, cocoa powder, and salt. Add flour mixture to butter mixture and beat until well combined. Wrap the cookie dough in plastic wrap and chill for 2 hours or until easy to handle.<br /><br />3. Preheat oven to 350 degrees F. Lightly grease a cookie sheet. In a small saucepan heat and stir caramels and whipping cream over low heat until mixture is smooth. Set aside.<br /><br />4. Slightly beat reserved egg white. Shape the dough into 1-inch balls. Roll the balls in egg white, then in pecans to coat. Place balls 1 inch apart on prepared cookie sheet. Using your thumb, make an indentation in the center of each cookie.<br /><br />5. Bake for 10 minutes or until edges are firm. If cookie centers puff during baking, repress with your thumb. Spoon melted caramel mixture into indentations of cookies. Transfer cookies to wire racks; cool. (If necessary, reheat caramel mixture to keep it spoonable.)<br /><br />6. In another saucepan heat and stir chocolate pieces and shortening over low heat until chocolate is melted and mixture is smooth. Let cool slightly. Drizzle chocolate mixture over tops of cookies.* Let stand until chocolate is set. Makes 36 cookies.<span></span></div> </td> </tr> </tbody> </table> </div></div></div>]]></content:encoded></item><item><title><![CDATA[Chocolate Recipe: Turtle Cookies]]></title><link><![CDATA[http://packagingsolutions.weebly.com/chocolate-recipes/chocolate-recipeturtle-cookies]]></link><comments><![CDATA[http://packagingsolutions.weebly.com/chocolate-recipes/chocolate-recipeturtle-cookies#comments]]></comments><pubDate>Thu, 10 Oct 2013 11:17:48 GMT</pubDate><category><![CDATA[chocolate]]></category><category><![CDATA[chocolate recipe]]></category><category><![CDATA[cookies]]></category><category><![CDATA[food]]></category><category><![CDATA[sweets]]></category><guid isPermaLink="false">http://packagingsolutions.weebly.com/chocolate-recipes/chocolate-recipeturtle-cookies</guid><description><![CDATA[ Turtle Cookies Quantity:Makes about 3 dozen.Ingredients:2 1/2 cups flour1/2 cup very good quality cocoa1 teaspoon salt1 teaspoon baking soda1 cup butter1 cup light brown sugar1 cup sugar2 eggs2 teaspoons vanilla extract12 oz semisweet chocolate chips1 cup chopped pecans3 dozen individually wrapped caramel candies Instructions:1.Preheat oven to 350.2.In a medium sized bowl whisk together flour, cocoa, salt, and baking soda.3.In a large bowl, cream together the but [...] ]]></description><content:encoded><![CDATA[<div><div class="wsite-multicol"><div class='wsite-multicol-table-wrap' style='margin:0 -15px'> <table class='wsite-multicol-table'> <tbody class='wsite-multicol-tbody'> <tr class='wsite-multicol-tr'> <td class='wsite-multicol-col' style='width:34.788540245566%;padding:0 15px'> <div><div class="wsite-image wsite-image-border-thin " style="padding-top:10px;padding-bottom:10px;margin-left:0;margin-right:0;text-align:center"> <a> <img src="http://packagingsolutions.weebly.com/uploads/1/9/7/2/19722023/8410421_orig.jpg" alt="Picture" style="width:100%;max-width:400px" /> </a> <div style="display:block;font-size:90%"></div> </div></div> </td> <td class='wsite-multicol-col' style='width:65.211459754434%;padding:0 15px'> <div class="paragraph" style="text-align:left;"><font size="5">Turtle Cookies</font><br /><br /></div> </td> </tr> </tbody> </table> </div></div></div> <div><div class="wsite-multicol"><div class='wsite-multicol-table-wrap' style='margin:0 -15px'> <table class='wsite-multicol-table'> <tbody class='wsite-multicol-tbody'> <tr class='wsite-multicol-tr'> <td class='wsite-multicol-col' style='width:32.878581173261%;padding:0 15px'> <div class="paragraph" style="text-align:left;">Quantity:<br /><br /><span></span>Makes about 3 dozen.<br /><br />Ingredients:<br /><br />2 1/2 cups flour<br />1/2 cup very good quality cocoa<br />1 teaspoon salt<br />1 teaspoon baking soda<br />1 cup butter<br />1 cup light brown sugar<br />1 cup sugar<br />2 eggs<br />2 teaspoons vanilla extract<br />12 <span>oz</span> semisweet chocolate chips<br />1 cup chopped pecans<br />3 dozen individually wrapped caramel candies<span></span></div> </td> <td class='wsite-multicol-col' style='width:67.121418826739%;padding:0 15px'> <div class="paragraph" style="text-align:left;"><span style="line-height: 1.5;">Instructions:</span><br /><br /><span>1.</span>Preheat oven to 350.<br /><br /><span>2.</span>In a medium sized bowl whisk together flour, cocoa, salt, and baking soda.<br /><br /><span>3.</span>In a large bowl, cream together the butter and sugars until light and fluffy. Add the eggs and vanilla and combine thoroughly.<br /><br /><span>4.</span>Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not overmix. Fold in the chocolate chips.<br /><br /><span>5.</span>Roll into 1 inch balls and dunk one half of the ball <span>into</span> the chopped pecans. <br /><br /><span>6.</span>Place on parchment lined baking sheet 3 inches apart with the side dunked in pecans facing upward. Press down slightly. Gently push one caramel candy half way into the center of each cookie ball.<br /><br /><span>7.</span>Bake 10-12 minutes at 350 degrees F. Do not over bake or <span>cookies</span> will be brittle.<br /><br /><span>8.</span>Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly. You can drizzle the tops of the cookies with melted chocolate as well but that's completely optional.<span></span></div> </td> </tr> </tbody> </table> </div></div></div>]]></content:encoded></item><item><title><![CDATA[Chocolate Recipe: Devil's Food Cake With Stwbarries]]></title><link><![CDATA[http://packagingsolutions.weebly.com/chocolate-recipes/chocolate-recipedevils-food-cake-with-stwbarries]]></link><comments><![CDATA[http://packagingsolutions.weebly.com/chocolate-recipes/chocolate-recipedevils-food-cake-with-stwbarries#comments]]></comments><pubDate>Thu, 10 Oct 2013 11:07:04 GMT</pubDate><category><![CDATA[cake]]></category><category><![CDATA[chocolate]]></category><category><![CDATA[chocolate recipe]]></category><category><![CDATA[desserts]]></category><category><![CDATA[sweets]]></category><guid isPermaLink="false">http://packagingsolutions.weebly.com/chocolate-recipes/chocolate-recipedevils-food-cake-with-stwbarries</guid><description><![CDATA[ Devil's Food Cake With Stwbarries Serves: 12Prep Time: 20 minsCook Time: 50 minsTotal Time: 1 hrs, 10 minutesINGREDIENTS:185g butter (unsalted at roomtemperature)385g sugar1,5 teaspoon vanilla essence3 eggs125ml buttermilk80ml water300g flour80g cocao powder1,25 teaspoon baking soda250g strawberries (or other red fruits)OPTIONAL0,5 teaspoon red food coloring (optional)GANACHE150ml cream170g dark chocolate Instructions:1.Preheat the oven to 160 C. Grease two bakin [...] ]]></description><content:encoded><![CDATA[<div><div class="wsite-multicol"><div class='wsite-multicol-table-wrap' style='margin:0 -15px'> <table class='wsite-multicol-table'> <tbody class='wsite-multicol-tbody'> <tr class='wsite-multicol-tr'> <td class='wsite-multicol-col' style='width:24.147339699864%;padding:0 15px'> <div><div class="wsite-image wsite-image-border-thin " style="padding-top:10px;padding-bottom:10px;margin-left:0;margin-right:0;text-align:center"> <a> <img src="http://packagingsolutions.weebly.com/uploads/1/9/7/2/19722023/2976114_orig.png" alt="Picture" style="width:100%;max-width:500px" /> </a> <div style="display:block;font-size:90%"></div> </div></div> </td> <td class='wsite-multicol-col' style='width:75.852660300136%;padding:0 15px'> <div class="paragraph" style="text-align:left;"><font size="5">Devil's Food Cake With Stwbarries</font><br /><br /><span></span></div> </td> </tr> </tbody> </table> </div></div></div> <div><div class="wsite-multicol"><div class='wsite-multicol-table-wrap' style='margin:0 -15px'> <table class='wsite-multicol-table'> <tbody class='wsite-multicol-tbody'> <tr class='wsite-multicol-tr'> <td class='wsite-multicol-col' style='width:34.515688949523%;padding:0 15px'> <div class="paragraph" style="text-align:left;">Serves: 12<br /><br />Prep Time: 20 mins<br /><br />Cook Time: 50 mins<br /><br />Total Time: 1 hrs, 10 minutes<br /><br />INGREDIENTS:<br /><br />185g butter (unsalted at roomtemperature)<br />385g sugar<br />1,5 teaspoon vanilla essence<br />3 eggs<br />125ml buttermilk<br />80ml water<br />300g flour<br />80g cocao powder<br />1,25 teaspoon baking soda<br />250g strawberries (or other red fruits)<br />OPTIONAL<br /><br />0,5 teaspoon red food coloring (optional)<br />GANACHE<br /><br />150ml cream<br />170g dark chocolate</div> </td> <td class='wsite-multicol-col' style='width:65.484311050478%;padding:0 15px'> <div class="paragraph" style="text-align:left;">Instructions:<br /><br /><span>1.</span>Preheat the oven to 160 C. Grease two baking tins with a diameter of 20 cm (and preferably with high sides) and line them with baking paper.<br /><br /><span>2.</span>Mix butter sugar and vanilla until the mixture is light and fluffy and then add the eggs one by one.<br /><br /><span>3.</span>In a separate bowl mix buttermilk, water and food <span>color</span>. Fold the flour, <span>cacaopowder</span> and baking soda through the mixture and then fold the buttermilk mixture in as well.<br /><br /><span>4.</span>Divide the batter over the two baking tins and bake them for about 50 minutes or until they are cooked. Protect the top of the cakes - if you need to - with aluminium foil if they become too dark.<br /><br /><span>5.</span>Bring the cream to the boil and pour over the chocolate. Let the chocolate melt while stirring. Leave to cool down.<br /><br /><span>6.</span>Layer the cakes with the strawberries in the middle and divide the <span>ganache</span> over the top of the cake.</div> </td> </tr> </tbody> </table> </div></div></div>]]></content:encoded></item><item><title><![CDATA[Chocolate Recipe: Mudslide and Brownie Trifle]]></title><link><![CDATA[http://packagingsolutions.weebly.com/chocolate-recipes/chocolate-recipe-mudslide-and-brownie-trifle]]></link><comments><![CDATA[http://packagingsolutions.weebly.com/chocolate-recipes/chocolate-recipe-mudslide-and-brownie-trifle#comments]]></comments><pubDate>Tue, 08 Oct 2013 05:34:14 GMT</pubDate><category><![CDATA[cake]]></category><category><![CDATA[chocolate]]></category><category><![CDATA[chocolate recipe]]></category><category><![CDATA[desserts]]></category><category><![CDATA[sweets]]></category><guid isPermaLink="false">http://packagingsolutions.weebly.com/chocolate-recipes/chocolate-recipe-mudslide-and-brownie-trifle</guid><description><![CDATA[ Mudslide and Brownie Trifle Serves 7-8 (in 6.5oz glasses)Ingredients:Chocolate Pudding with Kahlua Layer:1/3 cup cornstarch1/2 cup granulated sugarPinch of salt3 cups cold whole milk3/4 cups dark chocolate, chopped1/2 cup plus 4 tablespoon of Kahlua1 tablespoon vanilla extractVanilla Pudding with Bailey’s Irish Cream Layer:1/3 cup plus 1 tablespoon cornstarch1/2 cup granulated sugarPinch of salt3 cups cold whole milk1/2 cup plus 4 tablespoons of Bailey&rs [...] ]]></description><content:encoded><![CDATA[<div><div class="wsite-multicol"><div class='wsite-multicol-table-wrap' style='margin:0 -15px'> <table class='wsite-multicol-table'> <tbody class='wsite-multicol-tbody'> <tr class='wsite-multicol-tr'> <td class='wsite-multicol-col' style='width:22.646657571623%;padding:0 15px'> <div><div class="wsite-image wsite-image-border-thin " style="padding-top:10px;padding-bottom:10px;margin-left:0;margin-right:0;text-align:center"> <a href='http://www.sachetsplastiques.fr/emballage-chocolat/' target='_blank'> <img src="http://packagingsolutions.weebly.com/uploads/1/9/7/2/19722023/3165576_orig.jpg" alt="Picture" style="width:100%;max-width:465px" /> </a> <div style="display:block;font-size:90%"></div> </div></div> </td> <td class='wsite-multicol-col' style='width:77.353342428377%;padding:0 15px'> <div class="paragraph" style="text-align:left;"><font size="5">Mudslide and Brownie Trifle</font></div> </td> </tr> </tbody> </table> </div></div></div> <div><div class="wsite-multicol"><div class='wsite-multicol-table-wrap' style='margin:0 -15px'> <table class='wsite-multicol-table'> <tbody class='wsite-multicol-tbody'> <tr class='wsite-multicol-tr'> <td class='wsite-multicol-col' style='width:50%;padding:0 15px'> <div class="paragraph" style="text-align:left;">Serves 7-8 (in 6.5<span>oz</span> glasses)<br /><br />Ingredients:<br /><br />Chocolate Pudding with Kahlua Layer:<br /><br />1/3 cup cornstarch<br />1/2 cup granulated sugar<br />Pinch of salt<br />3 cups cold whole milk<br />3/4 cups dark chocolate, chopped<br />1/2 cup plus 4 <span>tablespoon</span> of Kahlua<br />1 tablespoon vanilla extract<br />Vanilla Pudding with Bailey’s Irish Cream Layer:<br /><br />1/3 cup plus 1 tablespoon cornstarch<br />1/2 cup granulated sugar<br />Pinch of salt<br />3 cups cold whole milk<br />1/2 cup plus 4 tablespoons of Bailey’s Irish Cream<br />2 tablespoon vanilla extract<br />Brownie and Almond Layer:<br /><br />1 1/2 cup of crushed brownie crumb<br />3/4 cup of finely chopped almonds<br /><br /></div> </td> <td class='wsite-multicol-col' style='width:50%;padding:0 15px'> <div class="paragraph" style="text-align:left;">Instructions:<br /><br />->Chocolate Pudding with Kahlua Layer:<br /><br />1. Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. <span>Pudding</span> is ready when <span>mixture</span> coats the back of the spoon. Add Kahlua and stir to combine. Add vanilla and stir to combine.<br /><br />->Vanilla Pudding with Bailey’s Irish Cream Layer:<br /><br />Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. <span>Pudding</span> is ready when <span>mixture</span> coats the back of the spoon. Add Bailey’s Irish Cream stir to combine. Add vanilla and stir to combine.<br />Assembly:<br /><br />Fill pastry <span>bags</span> with each flavor of pudding.<br />Pipe a chocolate layer onto bottom of glass.<br />Sprinkle crushed brownie and finely chopped roasted almonds on top of chocolate layer.<br />Pipe vanilla pudding on top of brownie and almond layer.<br />Continue layering by repeating steps 2-4.</div> </td> </tr> </tbody> </table> </div></div></div>]]></content:encoded></item><item><title><![CDATA[Chocolate Recipes : Chocolate Blackberry Cream Roulade]]></title><link><![CDATA[http://packagingsolutions.weebly.com/chocolate-recipes/chocolate-recipes-chocolate-blackberry-cream-roulade]]></link><comments><![CDATA[http://packagingsolutions.weebly.com/chocolate-recipes/chocolate-recipes-chocolate-blackberry-cream-roulade#comments]]></comments><pubDate>Fri, 04 Oct 2013 12:21:23 GMT</pubDate><category><![CDATA[cake]]></category><category><![CDATA[chocolate]]></category><category><![CDATA[chocolate recipe]]></category><category><![CDATA[desserts]]></category><category><![CDATA[food]]></category><category><![CDATA[sweets]]></category><guid isPermaLink="false">http://packagingsolutions.weebly.com/chocolate-recipes/chocolate-recipes-chocolate-blackberry-cream-roulade</guid><description><![CDATA[ Chocolate Blackberry Cream Roulade Ingredients1/4 cup (32 grams) all-purpose flour1/4 cup (28 grams) cocoa powder1/8 teaspoon salt6 ounces (170 grams) bitter or semi-sweet chocolate, chopped2 tablespoons (28 grams) unsalted butter2 tablespoons (30 ml) water6 eggs, separated, at room temparature1/3 cup (67 grams) sugar or Swerve sweetener1 teaspoon (5 ml) vanilla extract1/8 teaspoon cream of tartar3/4 cup blackberry jam1 cup fresh blackberries, plus more for garnish1 [...] ]]></description><content:encoded><![CDATA[<div><div class="wsite-multicol"><div class='wsite-multicol-table-wrap' style='margin:0 -15px'> <table class='wsite-multicol-table'> <tbody class='wsite-multicol-tbody'> <tr class='wsite-multicol-tr'> <td class='wsite-multicol-col' style='width:26.8758526603%;padding:0 15px'> <div><div class="wsite-image wsite-image-border-thin " style="padding-top:10px;padding-bottom:10px;margin-left:0;margin-right:0;text-align:center"> <a href='http://www.sachetsplastiques.fr/emballage-chocolat/' target='_blank'> <img src="http://packagingsolutions.weebly.com/uploads/1/9/7/2/19722023/4440868_orig.jpg" alt="Picture" style="width:100%;max-width:531px" /> </a> <div style="display:block;font-size:90%"></div> </div></div> </td> <td class='wsite-multicol-col' style='width:73.1241473397%;padding:0 15px'> <div class="paragraph" style="text-align:left;"><strong style=""><font size="6">Chocolate Blackberry Cream Roulade</font></strong></div> </td> </tr> </tbody> </table> </div></div></div> <div><div class="wsite-multicol"><div class='wsite-multicol-table-wrap' style='margin:0 -15px'> <table class='wsite-multicol-table'> <tbody class='wsite-multicol-tbody'> <tr class='wsite-multicol-tr'> <td class='wsite-multicol-col' style='width:35.334242837653%;padding:0 15px'> <div class="paragraph" style="text-align:left;">Ingredients<br /><br />1/4 cup (32 grams) all-purpose flour<br />1/4 cup (28 grams) cocoa powder<br />1/8 teaspoon salt<br />6 ounces (170 grams) bitter or semi-sweet chocolate, chopped<br />2 tablespoons (28 grams) unsalted butter<br />2 tablespoons (30 ml) water<br />6 eggs, separated, at room temparature<br />1/3 cup (67 grams) sugar or Swerve sweetener<br />1 teaspoon (5 ml) vanilla extract<br />1/8 teaspoon cream of tartar<br /><br />3/4 cup blackberry jam<br />1 cup fresh blackberries, plus more for garnish<br /><br />1 recipe whipped cream (substitute equal amount of Swerve for sugar free)<br /><br />1 recipe chocolate ganache</div> </td> <td class='wsite-multicol-col' style='width:64.665757162347%;padding:0 15px'> <div class="paragraph" style="text-align:left;">Instruction:<br /><br />To make the cake: Preheat oven to 400 degrees (200 C). Spray an 18×12-inch rimmed baking sheet with non-stick cooking spray with flour and line the bottom with parchment paper; set aside.<br /><br />In a small bowl, combine the flour, cocoa powder, and salt; set aside.<br /><br /><span>in</span> a medium bowl, combine the chocolate, water, and butter. Warm the mixture in the microwave for 15 seconds at a time, stirring between each time, until the chocolate is melted and smooth. Set aside to cool.<br /><br />In the bowl of a standing mixer, beat the egg yolks at medium high speed until just combined (10 to 15 seconds)<span>.</span>With the mixer still running, add about half of the sugar. Continue beating, scraping the bowl as needed, for 8 minutes. Stir <span>int</span> he vanilla, then transfer the <span>yokk</span> mixture to a large bowl.<br /><br />Thoroughly wash and dry the mixer bowl and whisk.<br /><br />In the clean bowl, beat the egg whites and cream of tartar at medium speed until foamy (about 30 seconds). Add 1 <span>tablesppon</span> of sugar and continue beating until soft peaks form, then gradually add the rest of the sugar. Beat until the whites are glossy and hold stiff peaks (about 1 minute). Do not overbeat.<br /><br />Stir the chocolate mixture into the egg yolks. Once combined, add about 1/4 of the egg whites to the chocolate mixture, and gently fold it in with a rubber spatula. Fold in the remaining egg whites until combined, then sprinkle the dry ingredients over the top. Quickly and gently fold them in until combined.<br /><br />Pour the batter into the prepared pan and bake for 8 to 10 minutes, rotating the pan <span>half way</span> through baking time.<br /><br />While the cake is baking, lay a clean, dry dish towel on a flat surface. Sprinkle about 1 tablespoon of cocoa powder over it and rub it into the towel with your hands.<br /><br />Once the cake is done, overturn it onto the prepared towel, peel away the parchment, and immediately roll the short side of the cake up in the towel. Transfer the roll to a wire cooling rack and allow to cool for at least 15 minutes.<br /><br />Assemble the cake: Once cooled, unroll the cake and spread the jam over the surface, leaving a 1-inch border around the edge. Next, spread about 1 cup of whipped cream over the top of the jam. Sprinkle with the blackberries, and re-roll the cake. Trim both ends using a serrated knife. Drizzle with <span>ganache</span> and garnish with remaining blackberries.</div> </td> </tr> </tbody> </table> </div></div></div>]]></content:encoded></item></channel></rss>If you would like to create a banner that links to this page (i.e. this validation result), do the following:
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