Chocolatejewels Recipes

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TOP SECRET CHOCOLATE COOKIES



Top Secret Chocolate Cookies image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 2 1/2 dozen

Number Of Ingredients 9

2 1/2 sticks unsalted butter, at room temperature
2 cups sugar
2 large eggs
1 tablespoon vanilla extract
3/4 cup Dutch process cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
White Sanding sugar, for garnish

Steps:

  • In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined. In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients and continue mixing until incorporated.
  • Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.
  • Preheat oven to 350 degrees F.
  • Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds and cover with sanding sugar. Place on a parchment paper lined cookie sheet and bake for 10 minutes.
  • Remove to a wire rack to cool.

CROWN JEWEL DESSERT



Crown Jewel Dessert image

Long live the queen of desserts - Crown Jewel Dessert! Orange, lime and strawberry gelatin cubes suspended in creamy pink gelatin is a dessert classic. When sliced, this Crown Jewel Dessert shimmers like jewels.

Provided by My Food and Family

Categories     Home

Time 9h30m

Yield 16 servings

Number Of Ingredients 6

1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin, divided
1 qt. (4 cups) boiling water, divided
2 cups cold water, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Steps:

  • Prepare lime, orange and 1 package strawberry gelatin separately as directed on package, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor gelatin into separate 8-inch square pan sprayed with cooking spray. Refrigerate 4 hours or until firm.
  • Add remaining boiling water to remaining dry strawberry gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in remaining cold water. Refrigerate 45 min. or until slightly thickened.
  • Cut gelatin in each square pan into 1/2-inch cubes. Add 1-1/2 cups of each flavor gelatin to thickened strawberry gelatin in bowl along with half the COOL WHIP; stir gently until blended. Pour into 9x5-inch loaf pan sprayed with cooking spray. Refrigerate 4 hours or until firm. Meanwhile, refrigerate remaining gelatin cubes and COOL WHIP until ready to use.
  • Unmold dessert onto plate; top with remaining COOL WHIP.

Nutrition Facts : Calories 120, Fat 2.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

CHOCOLATE RASPBERRY JEWELS



Chocolate Raspberry Jewels image

These cute little cookies sure are jewels! They taste like a chocolate sugar cookie with a hint of cinnamon. They're chewy with delicious butter flavor that just melts in your mouth. The sweet and tart raspberry jam adds a pop of color and flavor. We see why Sheila cherishes these so much.

Provided by Shelia Senghas

Categories     Cookies

Time 2h14m

Number Of Ingredients 13

3/4 c softened butter
1 c sugar
2 oz unsweetened chocolate (melted)
1 egg
1 tsp vanilla extract
2 c all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
RASPBERRY FILLING
1 tsp water
1 Tbsp cornstarch
1/2 c raspberry jam

Steps:

  • 1. Melt chocolate in the microwave for 30 seconds. Stir. Melt in 15 second intervals, stirring each time, until chocolate is almost melted. Remove and stir until chocolate is melted. Set aside a few moments to cool.
  • 2. Cream softened butter, sugar, egg, and vanilla extract. Add chocolate and mix.
  • 3. Sift dry ingredients and add to the butter mixture and mix. Refrigerate for 1 hour.
  • 4. Meanwhile, make the filling. Add all the filling ingredients and stir over low heat until the filling is clear and thickened. Remove and cool.
  • 5. Remove 1/4 of the dough to a floured board and pat quickly into a disk. Sprinkle disk with flour and roll ¼ inch thick on floured board. Cut the dough with a heart shaped cookie cutter.
  • 6. Use smaller heart shaped cookie cutter to cut out center of half of the hearts.
  • 7. Put 1 teaspoon of raspberry filling in the center on a cookie. Sandwich with the heart shaped dough that has the smaller heart cut out. Lightly press edges together and place on a plate and refrigerate for 10-15 minutes.
  • 8. Ball up scraps of cookie dough and refrigerate while you take out another portion of dough and roll and continue as previously instructed until you have enough cookies to fill your cookie sheet. Place the sandwiched cookies on a greased cookie sheet leaving plenty of room in between them and bake at 325 degrees for 12 -14 minutes depending on the size of your cookie cutter. Note: You will need to keep this dough chilled in between the rolling steps. I cut the hearts one at a time and immediately put them on the baking sheet. I put them in the refrigerator to chill before I add the raspberry filling. Then I put the tops on and quickly and gently pinch the edges together and chill them. They will lift from the floured board easily until they warm up. Working quickly is essential to success. This recipe makes 24 sandwiched cookies.

JELL-O JEWELS DESSERT



JELL-O Jewels Dessert image

This ambrosia-style dessert substitutes fun, fruity gelatin cubes for the traditional fruit.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 10 servings, 1/2 cup each

Number Of Ingredients 9

3 cups boiling water
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
1 small can (5 oz.) evaporated milk
1/2 cup canned sweetened condensed milk
1 can (15.25 oz.) peach halves in juice ,drained, chopped
zest from 1 lemon
1/2 cup chopped pecans

Steps:

  • Add 1 cup boiling water to each flavor of gelatin mix in separate bowls; stir 2 min. until completely dissolved. Pour each flavor into separate 8-inch square pan. Refrigerate 1 hour or until firm.
  • Meanwhile, mix evaporated milk, condensed milk, peaches and lemon zest; refrigerate until ready to use.
  • Cut gelatin into 1/2-inch cubes; place in medium bowl. Add milk mixture and nuts; mix lightly.

Nutrition Facts : Calories 210, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.8426 g, Sugar 0 g, Protein 5 g

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