Ultimate Double Chocolate Cookies by Ghirardelli

Yield: 24 cookies
12 ounce(s) Semi-Sweet Chocolate Chips
11 1/2 ounce(s) 60% Cacao Bittersweet Chocolate Chips
6 tablespoon(s) unsalted butter
3 eggs
1 cup(s) sugar
1/3 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1 cup(s) chopped walnuts
Directions
In double boiler over hot water, melt bittersweet chocolate chips and butter. In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts. Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long. As dough will be quite soft, use plastic wrap to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm. Heat oven to 375°F. Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.

Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet; store in airtight tin up to 1 week.

Creamy Dark Chocolate Pie

From Betty Crocker

2 cups Fiber One® original bran cereal
1/4 cup butter or margarine, melted
1 tablespoon corn syrup
1 teaspoon vanilla
Filling
2 1/4 cups fat-free (skim) milk
1 box (6-serving size) chocolate pudding and pie filling mix (not instant)
1 1/2 cups dark chocolate chips
Topping
1/2 cup fat-free frozen whipped topping, thawed
Chocolate curls, if desired
Total Time: 10 min
1. Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet until it resembles graham cracker crumbs (or finely crush in food processor).
2. In medium bowl, mix crust ingredients until blended. Press crust mixture evenly and firmly in bottom and up sides of 9-inch glass pie plate.
3. Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.
4. Meanwhile, in 2-quart saucepan, cook milk and pudding mix over medium heat 5 to 8 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add chips; stir until chips are melted and smooth. Pour into medium bowl; cover surface of pudding with plastic wrap. Refrigerate about 2 hours or until cold.
5. Spoon and spread pudding evenly into crust. Refrigerate at least 4 hours until set. Top each serving with whipped topping and chocolate curl.
High Altitude (3500-6500 ft): No change.

Creamy Dark Chocolate Pie

From Betty Crocker

2 cups Fiber One® original bran cereal
1/4 cup butter or margarine, melted
1 tablespoon corn syrup
1 teaspoon vanilla
Filling
2 1/4 cups fat-free (skim) milk
1 box (6-serving size) chocolate pudding and pie filling mix (not instant)
1 1/2 cups dark chocolate chips
Topping
1/2 cup fat-free frozen whipped topping, thawed
Chocolate curls, if desired
Total Time: 10 min
1. Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet until it resembles graham cracker crumbs (or finely crush in food processor).
2. In medium bowl, mix crust ingredients until blended. Press crust mixture evenly and firmly in bottom and up sides of 9-inch glass pie plate.
3. Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.
4. Meanwhile, in 2-quart saucepan, cook milk and pudding mix over medium heat 5 to 8 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add chips; stir until chips are melted and smooth. Pour into medium bowl; cover surface of pudding with plastic wrap. Refrigerate about 2 hours or until cold.
5. Spoon and spread pudding evenly into crust. Refrigerate at least 4 hours until set. Top each serving with whipped topping and chocolate curl.
High Altitude (3500-6500 ft): No change.

Hot or not??

Thanks for joining us for the first week of Monday Mayhem!

This is the Monday meme that will differ from week to week.
Every Monday you can expect something new and different to keep you entertained.

Today's topic is hot or not.
Simply copy and paste this post into your blog post and tell us if you think each of the items are hot or not. Be sure to come back here and post a link to your post and visit the other participants.

Are you ready?

Hot or Not?

The mom jean.
NOT!

******

Hot or not?

Tara Reid.
NOT!

*****

Hot or not?

yep.
NOT!

******

Hot or not?

The Hardee Thickburger.
HOT!
(beats cold)

********

Hot or not?

HOT!

**********

Hot or not?

Napoleon Dynamite.
HOT!

**********

Hot or not?
Sarah Palin's almost son-in-law going frontal in Playgirl.
NOT!NOT!NOT!NOT!

***********

Hot or not?
CNN's new homepage.
NOT!

**********

Hot or not?

Owning a large mylar balloon and that is your lively hood.
NOT!

**********

Hot or not?

Hot.

HOT!HOT!HOT!HOT!

Thanks for playing! We'll see you next Monday!

Pillsbury Caramel Cashew Bars

NGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 bag (11.5 oz) Hershey's® milk chocolate baking chips (2 cups)
1 container (18 oz) caramel apple dip (1 1/2 cups)
3 cups crisp rice cereal
1 1/4 cups Fisher® Cashew Halves and Pieces
DIRECTIONS
1. Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
2. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
3. Meanwhile, in 3- to 4-quart saucepan, cook 1 cup of the chocolate chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and cashews.
4. Spread cereal mixture over crust. In 1-quart saucepan, heat remaining chocolate chips and dip over medium heat, stirring constantly, until melted and smooth. Spread over cereal mixture. Refrigerate until chocolate mixture is set, about 30 minutes. For bars, cut into 6 by 6 rows.
High Altitude (3500-6500 ft): Bake crust 16 to 19 minutes.
High Altitude (3500-6500 ft):

Bake crust 16 to 19 minutes.

How to Make a White Chocolate Mocha

from wikiHow - The How to Manual That You Can Edit

A white chocolate mocha is another version of a standard mocha. With a kick of espresso, you get the hearty taste of white chocolate in your cup. Here is a recipe for a white chocolate mocha.

Ingredients

• White chocolate powder (or white chocolate syrup)
  
• Espresso
  
• Milk
  
• Ice cubes (for iced version)
  

Steps

1. Measure out the chocolate. Follow the guide for measurements[1].
   
   • 12 oz cup: 2 tablespoons, 1/8 cup, 1 ounce
     
   • 16 oz cup: 4 tablespoons, 1/4 cup, 2 ounces
     
   • 20 oz cup: 6 tablespoons, 3/8 cup, 3 ounces
     
   
   
2. Steam the milk. Place the steam wand straight down into the milk instead of in a diagonal position. The temperature for the milk should be between 140 and 150 degrees F. Anything over 160 may scorch a person's mouth.
   
3. Pour espresso shots by tamping the ground espresso into the portafilter and locking it into the espresso machine. The aim time is between 17 and 23 seconds; anything longer than that, the espresso will cook itself and lose the taste.
   
4. Pour the espresso into the coffee cup.
   
5. Stir the powder/syrup and espresso together until the powder has dissolved or you don't feel any clumps.
   
6. Pour the milk in.
   
7. Top off the drink with whipped cream or any topping of your choice.
   

Iced White Chocolate Mocha

1. Scoop the powder into the coffee cup.
   
2. Pour espresso shots.
   
3. Skip the steaming milk step.
   
4. Mix the espresso with the powder in the coffee cup.
   
5. Pour cold milk into the cup at a slow pace. As you're doing this, keep stirring so that the white chocolate is mixed thoroughly.
   
6. Leave an inch (2.5 cm) or so of room from the top. Drop ice cubes into the cup.
   

Tips

• White chocolate powder may be purchased at many specialty chocolate or coffee stores, and is widely available online.
  
• Whipped cream is optional on mochas because of the chocolate taste.
  
• For the iced version, be sure to drop the ice cubes in the drink by hand instead of pouring it in. This is to avoid any spilling, especially if the cup is full or you can pour into another cup filled with ice.
  
• Espresso is hot out of the machine, be careful not to burn yourself!
  

Things You'll Need

• 1/8 measuring cup
  
• Espresso machine
  
• Spoon
  
• Coffee cup
  

Related wikiHows

• How to Become an Effective Barista
  
• How to Make Turkish Coffee
  
• How to Make Espresso Fredo
  
• How to Make a Latte
  
• How to Make an Eiskaffee (Creamy Iced Coffee)
  

Sources and Citations

• Muddy Waters Espresso recipe
  

Article provided by wikiHow, a wiki how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Make a White Chocolate Mocha. All content on wikiHow can be shared under a Creative Commons license.