Brandy Fudge Sauce
Milk chocolate lightens the flavour of this silky dark sauce to make a rich and satisfying treat. For a booze-free sauce, use milk and 2 tsp (10 mL) vanilla instead of brandy.
Milk chocolate lightens the flavour of this silky dark sauce to make a rich and satisfying treat. For a booze-free sauce, use milk and 2 tsp (10 mL) vanilla instead of brandy.
Pretty little no-bake ladybugs are almost too cute to eat. Be sure to have many helping hands to decorate these bugs, since the coating chocolate sets quickly. Remelt it in the microwave as needed.
The secret to achieving a fluffy texture: Add a splash of milk to the dense batter. Serve the finished cake with jam, berries, chocolate sauce or lemon curd, or have it all by itself.
Master the (very simple!) art of crêpe-making and you've got endless possibilities, both savoury and sweet. The thin unleavened pancakes are an ideal base for everything from veggies and meat to fruit and chocolate.
Crunchy on the outside, these cookies pack a surprise centre of a chocolate macaroon candy from Neilson. You will need one 145 g package, or buy 1 cup (250 mL) at the bulk food store.
Stuffed with a creamy cookie-crumb filling, these soft chocolate cookies are a cocoa lover's dream. When breaking up the wafer cookies, be sure to leave a few larger chunks for a visually interesting effect.
Here is a classic you'll make over and over again. Since the base of the recipe remains the same, you can tweak it by adding chopped nuts, coconut or a favourite - chocolate chips.
Katie Zeitel, a Grade 1 student, works up quite an appetite skipping with her friends at lunchtime. One of her favourite treats is a store-bought chocolate chip muffin. During the past few years, many commercial muffins have become very large in size and are often high in fat. For children, a mini- size is more appropriate. Adding carrots to the batter is another way to eat vegetables that are a rich source of vitamins and minerals. You can sprinkle mini chocolate chips on top before baking.
Ruby-red pomegranate seeds add the perfect amount of tang to this sweet and salty dark chocolate bark. Make it your own by substituting chopped candied oranges, almonds or crystallized ginger for the apricots and the pistachios.
If you don't want to fuss with Royal Icing for the ants, tint ¼ cup (60 mL) of the icing black, then place candy-coated chocolate pieces on the cake and pipe on black legs.
