| WoLfies Who Love chocolate Too Much. Hey! c'mon, you know that you DO!! Don't leave this page because you think it is too obvious!! for my Wild women of the woad wolfies with my biggest necknuzzle . . . chocolate for soul-feeding, bone-singing, yip-making, orgasmic whatevers . . . |
| I “invented” chili hot chocolate after watching the movie “Chocolat” … I make the hot chocolate, add about a ½ or more NM red chili and some vanilla … When that heats up, into the cup – top it off with whipped cream… Here, have a cup – You’ll lOve it!! Spider.. |
| I LOVE Reese's peanut butter cups! {{sigh}} now the mouth is watering... |
| I learned a recipe for Mayan Hot Chocolate a few years ago that had cream, melted Venezuelan chocolate, cinnamon and vanilla. But first you steep spicy chilis into the cream and the flavor is incredible! |
| Mayan Hot Chocolate Recipe 1 chili pepper, cut in half,seeds removed 5 cups light cream or whole milk or nonfat milk 1 vanilla bean, split lengthwise 1-2 cinnamon sticks 8 ounces bittersweet chocolate or 3 pieces Mexican chocolate, cut into 2 -inch pieces 2 tablespoons sugar or honey, to taste 1 tablespoon almonds or hazelnuts, ground extra fine Add chili pepper to 2 cups boiling water. Cook until liquid is reduced to 1 cup. Remove chili pepper; strain for stray seeds, and set aside. In a medium-size saucepan, combine cream or milk, vanilla bean and cinnamon stick. Heat over medium flame until bubbles appear around the edge. Reduce heat to low. Add chocolate and sugar or honey. Whisk occasionally until chocolate is melted and sugar dissolves. Turn off heat. Remove vanilla bean and cinnamon stick, stir in ground almonds or hazelnuts. Carefully add the chili pepper infusion, a little at a time, making sure the flavour isn't too strong. If chocolate is too thick, thin with a little more milk. |
| Chocolate Brownie Cake From: Mennonite Country-Style Recipes By Esther Shank (As far as the Frog's concerned: the best cookbook EVER!!!) 2 cups of sugar 2 cups of flour Mix in a bowl and set aside 1/2 cup butter 1/2 cup Crisco (arteries, pay no attention ) 1/3 cup cocoa powder 1 cup water Combine in a saucepan and heat to boiling, stirring until dissolved. Remove from heat and pour over sugar mixture. Beat well. 2 eggs 1/2 cup buttermilk 1 tsp. vanilla 1 tsp. baking soda 1 tsp. salt 1 tsp. ground cinnamon Beat in until well blended. Pour into a greased 11 x 13 pan and bake at 375 degrees about 30 minutes. Icing: 1/2 cup butter 1/4 cup cocoa powder 6 Tbls. buttermilk Combine in saucepan. Heat to boiling, stirring until dissolved. Remove from heat 2 1/2 cups powdered sugar 1 tsp. vanilla Beat in until smooth. Pour over hot cake soon after removing from oven. This cake is better after the first day, although it is divine when warm. No cheating.....REAL butter required. (let your arteries and tummy duke it out ) |
| If your sweet tooth is stronger than your desire to cook, surprise your sweetheart with dessert first: edible body paint. Built for the bedroom, chocolate body paint has a sweetness and seduction factor that is simply unmatched. You can play the poet and decorate your lover with words, unleash your inner impressionist with images, or simply go abstract and lick the puddles of sweetness off. Recipe #1 (http://www.abc.net.au/southwestwa/stories) 8 ounces (200g) dark chocolate 1 ¼ cups (300ml) cream 1 ounce (25g) butter 2 tbsp liquor Warm gently. Apply. Remove at your leisure Recipe #2 (http://www.theromantic.com) 1 and 1/4 cup heavy cream 3 cups chocolate chips In a saucepan, slowly heat the cream until it comes to a boil (constantly stir it so it does not burn on the bottom). When the cream begins to rise in the pan, take it off the stove and pour it over the chocolate chips that you have placed in a glass bowl. Use a whisk and stir until smooth. Please make sure the chocolate has cooled down before putting on any body parts! Recipe #3 (http://www.teachsoap.com/recipes) CHOCOLATE LIP GLOSS 2 tsp. Petroleum Jelly 1/8 tsp. Honey 10 mini Hershey's Milk Chocolate Chips (any brand will do though) 1/8 tsp. Shortening (Crisco) Carefully Mix all ingredients into a microwave safe container. Make sure they are all clumped together. (Do not put lid on) Heat at high power for 20 seconds, stir, then repeat until fully melted. Then pour into a small bottle, and freeze for 15 min, or until solid. Then you can apply it on your lips! |
| NOT CHOCOLATE but still YUMMY . . . and multiuseful. Strawberries and Cream Take a deep cold bowl half full of cream. Whip the cream slightly to very soft peaks. Drop into it as many strawberries as it will hold – place the small ones in whole, cut up the larger ones. Stir as you go, mashing slightly. When the cream really won't cover another strawberry, leave it to stand for an hour. When it is a cold and level pale pink cream, crust it over with dredged white sugar and serve forth, in June, on a green lawn, under shady trees by the river. Recipe from Food in England by Dorothy Hartley |
| Silver Dove Wolf's Yummy Cake Recipes The frosting was sooooooooo good. Mix 1 cup milk with 1 small box instant banana pudding, 1/4 cup of powdered sugar. Whisk till thickened ( about 2 minutes) and fold in 8 oz. Cool Whip. YUM! I did yellow bundt cake with french vanilla pudding added. 1 box cake mix,1 small instant pudding mix, 1/4 cup oil, 1 cup water, 4 eggs. You can follow that formula with any flavor combos for a really moist cake. I also did one using chocolate mix/chocolate pudding. When it was cool I poked holes all over the cake and drenched it in Amaretto. Mixed more Amaretto into a can of chocolate frosting and poured it over the cake like a glaze. It was YUM! Pudding Cake 1 box cake mix (with pudding in mix is best) 1 other small box instant pudding 1 cup water 4 eggs 1/3 cup oil Mix cake mix and pudding mix. Make a well in the center and add eggs, water and oil. Beat at low for 2 minutes. Increase mixer to medium and beat 4 more minutes. Pour into greased and floured pan. (I used a Bundt pan). If you use regular cake pans you'll probably have batter left for a few cupcakes. Bake at 350 for about 45 minutes or until toothpick comes out clean. Cool for ten minutes and then turn out of pan. Cool completely. Good flavor combos- Spice cake/Butterscotch pudding Lemon cake/Lemon pudding Yellow cake/Cream of Coconut pudding Yellow or White Cake/Banana pudding White/White chocolate pudding Dark Chocolate Cake/Chocolate pudding |
| I LOVED "Chocolat", and I dream of Johnny Depp showing up at my door and whisking me off on the back of a motorcycle as I wave sweetly to my five children and husband. He whispers in my ear at the stop sign something about showing me his tattoo and I get all wiggly inside and then I wake up! TEE-HEE-HEE! |
| The Devil's Dumping Ground submitted by : Debbie Gibson / Necessarywolf-frog For the Chocolate Bone In your Body. You did know we women have a chocolate bone, didn't you ? p.s. You may change the name of this recipe if you are taking it to a church social: something like Overcomer's Reward or Miracle In A Bowl Ingredients: I batch of your favorite Brownie mix (you may use store bought but scratch is better) 2 small boxes of Devil's Food Chocolate pudding (instant) 1 container of Cool Whip chopped nuts ( your choice ) I use salted cashew pieces 1 Can of Hershey's Chocolate Syrup 1 jar of Caramel Ice Cream Topping Directions: Make brownies according to directions. When cool, tear into bite-size chunks and line a large bowl with the pieces, creating a hole for the other ingredients to lie in. Mix pudding according to instructions and then add pudding to cover brownie pieces. Cover mixture with Cool Whip Add nuts (at this point you may begin to dance ) Drizzle 1/3 can of Chocolate syrup on top of nuts Finish with 1/2 jar of Caramel Ice cream topping Refrigerate overnight (if able ) and get ready for an orgasmic experience that is altogether chewy, rich, cool, and a wee bit crunchy. You will need to lie down after eating this! (a side note by LaLlorona wolfie: the chocolate bone is located rather near to our clitorises (clitori??) "Women may think that they know the clitoris pretty well. They count it as an old friend. They may even believe there is a goddess out there somewhere named Klitoris -- Our Lady of Perpetual Ecstasy. They never bought Freud's idea of penis envy. Who would want a shotgun when you can have a semi-automatic?" (Natalie Angier, Woman: An Intimate Geography) |
| TRUFFLES A LA AKASHA!!! It should be said that all ingredients used should be at room temperature. It should also be said that when butter is used it NEEDS to be unsalted – the salt adds a rather ‘un-truffle-like’ flavor. Items needed: NON-latex gloves Melon-baller Small teaspoon (more like ½ tsp. size) Wax paper Flat surface 2c (or bigger) glass measuring cup Wooden spoon Candy thermometer Large cookie sheet (at least 2) “dipping fork” (if you have a store that sells candy makings {or just lots of cooking stuff} they should know what this is – it looks like a plastic spoon with a longer than usual handle and just a circle where the spoon should be) Butter Truffle 8 oz. “real” chocolate (*see below) ½ cup unsalted butter (room temp) 1) Carefully melt chocolate or confectionery coating* in a 2c glass measuring cup It shouldn’t take more than one minute in a microwave, but I've found that stirring it every ten seconds is the best way to make sure its not burning. It could take more than 1 minute, but not usually. 2) Vigorously beat butter into warm chocolate with spoon (wooden or otherwise**) 3) Chill until firm – approx 1-3 hours (that nasty wait time I mentioned!) You’ve just made the center. You can put it into one of those cheap glad-ware containers to put it in the fridge. It will be easier to work with when it’s ready. Cover a large cookie sheet with wax paper. Put on a pair of the non-latex gloves. When the chocolate has set for 1-3 hours, remove it from the fridge. Take the melon baler and scrape it across the surface of the chocolate until you get a fairly solid ball (not ‘brick’ hard, just melon ball size). Using the small teaspoon, run the spoon around the edge of the ball inside the melon baller to remove it. You may need to shape it if you want it round. Shape it ‘gingerly’ as it will melt VERY easily in your hand! Place it on the cookie sheet. Repeat until the chocolate is gone and place in fridge. If you need to go do something else for several hours, that’s ok. Just remember that if you are going to use a chocolate coating, you will need to let these warm up for at least 30 to 60 minutes. The coating will crack if a fridge-cold piece of chocolate is dunked into it. Now… you can use crunchies (rice krispies) as coating, powdered (sweetened) chocolate as coating, ground nuts, powdered sugar, and anything else a confections store might have. However, this will teach you how to coat it in chocolate. Using your 2c measure again (clean it first please), fill it up to at least the 1 ¾ mark with confectioners sugar. (Note: if you have a small (2c) crock pot, this works well too). Once again, using the microwave, heat the chocolate to about 95 to 100 degrees f. As with the real chocolate, you need to take it out every ten seconds or so to stir it and keep an eye on it. The cooler this is, the thicker your coating will be. Put your gloves on again (or use a new pair). Using your dipping fork, put one truffle on the fork and dunk it into the coating. Make sure it is covered completely and use the fork to take it out. This for is the best tool to use as it doesn’t leave a mark… unless the chocolate is too cool! It might be a bit difficult to get the ball out of the chocolate, but it is possible… be careful. Be sure NOT to tap the fork as this will settle the ball into the hoop of the fork and make it very difficult to get out! Repeat this process for all the others. They cool rather rapidly so you can taste your new creation right away!! *the difference between “Real” chocolate and “confectionery” chocolate is significant. Both are suggested for use. “real” is used for the filling and “confectionery” is used for the coating. Real chocolate usually comes in wrapped bars or bricks where confectionery chocolate usually comes in big plastic bags and is in the form of small wafers. **If you use a wooden spoon, either buy one specifically for truffle making or use one that either has not been used yet or has not been use with anything too fragrant or oily. Other notes: flavored oils are available – Do Not Use Extracts! The brand of flavored oil that is best is called “Lorann.” The bottles are tiny, but you only need to add ¼ teaspoon to the above recipe – mixing well - to add flavors. Other ways to flavor would be to use thick sauces such as Mrs. Richardson’s. To the above recipe, add 1/3 cup of whatever flavor sauce you wish. It does need to be thick (like caramel) though. Ok… there are other kinds of truffles – French truffle, Crème Fraiche truffle, and whipped crème truffle – that are Very good too… I’ll post them if anyone wishes to try this out. |