Chocolate Drizzle Doodads Recipes

CHOCOLATE DRIZZLE DOODADS

Steps:

• Place chips in a small microwave-safe glass dish.
• Microwave at 15 second intervals, stirring in between, until just melted smooth.
• Stir in butter until smooth.
• Let chocolate cool slightly. Mixture needs to be creamy, but not hot.
• Spoon into ziploc bag. Fill half full and seal closed.
• Cut a very small corner off the bottom of the bag. **don't make it too big; you can always make it larger if necessary!
• Gently pipe designs onto a wax paper-lined plate. Keep the flow steady and stop squeezing and then lift bag at the end of each shape.
• Refrigerate 15 minutes or until firm.
• Carefully peel waxed paper from chocolate doodads before serving however you wish!

DRIZZLE CAKE

Steps:

• Stir shortening to soften. Gradually add sugar. Cream together until light and fluffy. Add vanilla. Add eggs, one at a time, beating each into the mixture before adding the next.
• Sift flour, baking powder and salt. Shift three times together. Add creamed mixture alternately with milk. Beat after adding a little at a time. Beat until smooth.
• Pour into a 13x9 greased pan. Bake in a preheated 375F oven for about 25-30 minutes.
• CHOCOLATE FUDGE DRIZZLE:.
• Melt chocolate in heated milk. Add sugar and corn surp. Cook slowly. Stir until sugar dissolves.
• Cook gently and stir frequently. Remove from heat when the mixture has cooked for about 3-5 minutes. Do not cook too long because you do not want the mixture to turn into fudge.
• Remove from heat and add butter. DO NOT stir until the mixture has cooled to room temperature.
• Add vanilla extract. Beat until the mixture firms up a bit.
• Once the cake has cooled,m cut holes or cut slash marks all aound the cake. Make sure the hole goes down to the bottom of the cake pan.
• Pour the chocolate mixrure over the cake, making sure the chocolate drizzles down into the holes you have made in the cake.

EASY PECAN DOODADS

Steps:

• Preheat oven to 275 degrees.
• In a mixing bowl, cream together the butter and sugar.
• Sift flour 3 times and blend into butter mixture.
• Add nuts and vanilla.
• Roll into balls about 1 inch in diameter.
• Place on baking sheet and bake for 1 hour.
• While still warm, roll in powdered sugar.
• Roll again in powdered sugar when cooled.
• Store in tightly covered container.

CHOCOLATE DRIZZLE

Steps:

• Pour the chocolate chips into the microwave safe bowl and place them in the microwave. Set the microwave for the half or 50 percent power level. This is important because the chocolate will burn if cooked on full strength. Run the microwave at half strength for 40 seconds. Take the bowl out and stir the chocolate well. Repeat Step 3 until the chocolate is just melted. Once it is melted do not heat longer as it will burn. Use the chocolate quickly before it hardens. TIPS AND WARNINGS Always remember to stir well between each 40 seconds of heating. The total time needed to melt the chocolate will vary from microwave to microwave. To keep the chocolate from hardening as quickly once melted, add a few drops of vegetable oil. The chocolate may be a little softer when hardened if you do this, but it is easier to bite into. To harden candies quickly, place a tray of chocolate coated candies in the refrigerator for 30 minutes. Chocolate easily burns. When heated too long it clumps together and makes an unusable mess. Make sure the microwave is always on half strength when heating the chocolate.

THE BEST CHOCOLATE GLAZE

Steps:

• Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.