Wednesday, 30 March 2011

Cookies reheated and reused!

For all of my fellow chocolate lovers, here are two recipes discovered by chance and now used regularly to fulfill even the biggest enthusiast's needs while easily covering dessert for a dinner party.  The top photo is of cookies made from half a batch of thawed thin mint patties that I ran out of chocolate to cover and so slipped into the freezer for another day.  It occurred to me on a particularly non-descript day that these had been sitting in the freezer for over a week and needed to be used soon.  On my way home I picked up a package of Oreos (surprisingly vegan!), some baking dark chocolate chips, drizzled the thin mint patties with melted chocolate, crushed Oreos, re-drizzled some leftover chocolate, and the Oreo Chocolate Truffle was born!  It sounds much more impressive when told like that, than the mere fifteen minutes it actually cost me but the product was simple, gratifying, and served well with the unexpected company that week.

The second recipe is one I have had for over a year but seldom used.  So when I suddenly decided to cook dinner for friends tonight and hurriedly rushed through my database of desserts, this was the easiest thing to whip up on short notice, using mostly ingredients I already possessed.  Usually this one turns out perfectly but tonight, it ended in a chocolate-pecan like soup, surrounded by a well baked crust.  Whether it was the humidity, the egg replacer I used, or not enough corn syrup, the dessert turned out great anyway when we poured the servings into individual bowls and mashed it up a bit into a chocolaty, pecan crumble.  Turns out the filling is so good on its own that you really can't do too much to mess it up; soup or not I highly recommend it!

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