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More Chocolate Recipes November 20, 2009
Volume 1, Issue 36
Publisher: Anthony Herrod
Editor: Anthony Herrod
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In This Issue:
Recipe: Chocolate Banana Smoothie
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This issue sponsored by…
Luxury Chocolates at Vosges Haut-Chocolat
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Chocolate Banana Smoothie
From Anthony (Admin)
Ingredients:
3 cups milk
2 bananas, large
1/2 vanilla bean, split and seeds removed
1/2 cup chocolate syrup
Directions:
Add 1 1/2 cup of milk, bananas, vanilla seeds and syrup to blender. Blend until smooth.
Add remaining milk and blend again. Serve immediately.
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This issue sponsored by…
Luxury Chocolates at Vosges Haut-Chocolat
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Administrative Notes:
This is a compilation of recipes and recipe requests from
visitors of http://www.chocolate911.com
Members of this list join by completing the subscription
form on the website.
I keep all copies of subscription requests.
Tags: recipe exchange
The launch of the recipe exchange means that I have to make some changes in the way I post. Previously, I posted recipes on Friday mornings. Now I will post the exchange ezine as a single post on Friday morning (in addition to mailing it directly to the subscribers. I will add the recipes as indivdual posts on the following Monday.
Anthony
Tags: recipe exchange
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Tags: recipe exchange
More Chocolate Recipes November 6, 2009
Volume 1, Issue 35
Publisher: Anthony Herrod
Editor: Anthony Herrod
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In This Issue:
Recipe: Chocolate Velvet Cheesecake
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This issue sponsored by…
Luxury Chocolates at Vosges Haut-Chocolat
==============================================================================
Chocolate Velvet Cheesecake
From Anthony (Admin)
Ingredients:
1 c vanilla wafer crumbs
1/2 c chopped pecans
3 tbsp sugar
1/4 c butter, melted
16 oz cream cheese, softened
1/2 c brown sugar, packed
2 large eggs
6 oz semi-sweet chocolate, melted
3 tbsp milk
2 c sour cream
2 tbsp sugar
Directions:
Heat oven to 325F.
Combine crumbs, pecans, sugar and butter; press onto bottom of 9-inch springform pan.
Bake for 10 minutes.
Combine cream cheese and brown sugar, mixing at medium speed with electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Blend in chocolate and milk;
pour over crust.
Bake for 35 minutes.
Increase temperature to 425F. Combine sour cream and sugar; carefully spread over
cheesecake.
Bake for 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
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This issue sponsored by…
Luxury Chocolates at Vosges Haut-Chocolat
==============================================================================
Administrative Notes:
This is a compilation of recipes and recipe requests from
visitors of http://www.chocolate911.com
Members of this list join by completing the subscription
form on the website.
I keep all copies of subscription requests.
Tags: recipe exchange
More Chocolate Recipes October 23, 2009
Volume 1, Issue 34
Publisher: Anthony Herrod
Editor: Anthony Herrod
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In This Issue:
Recipe: Chocolate Maple Pecan Bars
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This issue sponsored by…
Luxury Chocolates at Vosges Haut-Chocolat
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Chocolate Maple Pecan Bars
From Anthony (Admin)
Yield: 24 - 36 bars
Ingredients:
1 1/2 cups flour
2/3 cup sugar
1/2 tsp salt
3/4 cup butter, cold
2 eggs
14 oz sweetened condensed milk
1 1/2 tsp maple syrup
2 cups pecans, chopped
1 cup semi-sweet chocolate chips
Directions:
Heat oven to 350F.
In a large bowl, combine flour, sugar and salt;
cut in butter until crumbly. stir in 1 beaten egg. Press
evenly in a 9×13″ pan. Bake for 25 minutes. Meanwhile, in medium
bowl, beat milk, remaining egg and syrup; stir in pecans. Sprinkle
chocolate chips evenly over the prepared crust. Top with the nut
mixture. Bake for 25 minutes more or until lightly brown.
Cool. Cut into bars.
Store tightly covered at room temperature.
This issue sponsored by…
Luxury Chocolates at Vosges Haut-Chocolat
This is a compilation of recipes and recipe requests from
visitors of http://www.chocolate911.com
Members of this list join by completing the subscription
form on the website.
I keep all copies of subscription requests.
Tags: recipe exchange
