Chocolate Fondue
August 8, 2010 by MAC
Filed under Cheese, Chocolate Fondue, Fondues, Fruit, Martha A Cheves, Recipes, Stir Laugh Repeat, butter, chocolate, cookbooks, cookies, cream, cream cheese, dip, entertaining, fun, salt, skewers, ve
Since I brought up the subject of bringing back the Fondue Pot, I thought I would post this really delicious dip. 8 oz. cream cheese 8 oz. semisweet chocolate, chopped 1 cup heavy cream 2 Tbl. unsalted butter Fresh Fruit or Cookies Beat cream cheese with an electric beater until soft and creamy. Put in Fondue Pot. Add chocolate, cream and butter. Stir over low heat until the chocolate has melted and the mixture is smooth. Serve warm with fresh fruit on skewers or cookies. If you aren’t a chocolate lover, like me, you can use white chocolate in place of the semisweet. Now doesn’t this sound good and a lot of fun to serve? Let’s bring the Fondue Pot back.
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Chocolate Fondue
White Chocolate Custard – Pulled
June 13, 2010 by MAC
Filed under Cherries, Martha A Cheves, Recipes, Stir Laugh Repeat, White Chocolate Custard, berries, blueberries, chocolate, coconut, cookbooks, custards, food, ham, pecan, pecans, recipe, simple desserts, strawberries, ve, white-chocolate
I’m not a chocolate lover but did make this using milk chocolate chips. I also sprinkled the milk chocolate custard with coconut and chopped pecans. My food testers loved both giving them a rating of 10+. The white chocolate is perfect to top with strawberries, cherries or blueberries. Think with your Taste Buds when working up this dish. You can also make this dish using a graham cracker crust. But, this recipe has been pulled and sent to the Think With Your Taste Buds manuscript file.
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White Chocolate Custard – Pulled
Chocolate Chunky Pecan Pie
October 29, 2009 by MAC
Filed under Holidays, Martha A Cheves, Martha's Kitchen Korner, PA, Pies, Recipes, Stir Laugh Repeat, baking, chocolate, cookbooks, frozen, pecan pies, pecans, pie, recipe, simple desserts, tart, ve
I’m not a chocolate lover but do love pecan pies. This recipe brings the 2 together and makes a wonderful pie for the holidays. To view the full recipe click on Martha’s Kitchen Korner in the right sidebar. If your crust starts to brown too quickly, cover it with foil. If you are using a frozen pie shell, do not thaw. Always bake pies with a baking sheet under them just in case they boil over. If you have trouble finding chocolate chunks, buy squares and chop them or use a good quality of chocolate chip .
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Chocolate Chunky Pecan Pie
