Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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Halloween

(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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Halloween

25 Years of Terror (2006) John Ottman

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What are some good recipes using cocoa powder?

I have a lot of cocoa powder at home, plus other staple ingredients s/a eggs, flour, sugar, etc. Any ideas on some interesting recipes using cocoa powder?

6 Responses to What are some good recipes using cocoa powder?

  • Lucja Alina says:

    Beef Tenderloin with Rosemary and Chocolate.This dish is based on a classic Italian recipe that calls for a touch of grated chocolate or cocoa to add complexity to a red wine sauce. The sauce doesn’t taste chocolatey; rather, it has a full-bodied, extraordinary flavor that you just can’t pin down. You can make this with any cut of roast beef or steak and the sauce can be prepared a day ahead.

    1 2-lb. beef tenderloin roast
    1/4 tsp. table salt, plus more to taste
    1/4 tsp. freshly ground black pepper, plus more to taste
    4 tsp. olive oil
    1/2 cup chopped shallots
    1 small carrot, finely chopped
    1 stalk celery, finely chopped (about 1/4 cup)
    1 clove garlic, minced (about 1 tsp.)
    2 cups dry red wine
    2 cups low-sodium beef broth
    2 Tbs. tomato paste
    1 bay leaf
    1 sprig fresh thyme
    1 Tbs. unsweetened natural cocoa powder
    1 tsp. chopped fresh rosemary

    Preheat the oven to 425°F.

    Season the meat with the salt and pepper. In a large skillet, heat the 2 tsp. of the oil over medium-high heat until good and hot, then add the meat and sear until well browned on all sides, about 10 minutes total.

    Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part registers 140°F for medium-rare, about 30 minutes, or to your desired degree of doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.

    While the meat cooks, make the sauce. Heat the remaining 2 tsp. oil in a large saucepan over medium-high heat. Add the shallots, carrot, and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more.

    Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.
    Make Ahead Tips
    The sauce can be prepared up to a day ahead.
    ————————————————————-
    Dark Chocolate Truffle Recipe

    1/2 cup butter
    1 cup of natural cocoa powder
    2 teaspoons of vanilla
    1/4 cup of heavy cream
    2 1/2 cups of powdered (confectioner’s) sugar

    Cream butter in a large mixing bowl. Slowly add cocoa. Add vanilla and heavy cream, mix well. Thoroughly scrape the bowl. Then slowly add powdered sugar, mix well. Refrigerate about 30 minutes or until firm.

    Roll into a small ball, about an inch or so. Then roll in cocoa powder or the coating of your choice.
    chocolate truffles with assorted coatings Try rolling them in mini-chocolate chips, toasted nuts, sprinkles, powdered sugar, cinnamon, coconut, or whatever grabs you.

    chocolate truffle decorated for halloween Get creative with your homemade chocolate candy. Roll the truffles in the colors of the holiday.
    ———————————————————————
    Chocolate Pudding Recipe -make this homemade pudding dark or light. Recipe will show you how to make your own creamy dessert. It always tastes better than store bought when you make it yourself!
    Chocolate Pudding Recipe
    ingredients for chocolate pudding
    3/4 cup of sugar

    1/2 cup of natural cocoa powder or 1/3 cup for a lighter chocolate flavor

    1/4 teaspoon of salt

    3 tablespoons of cornstarch

    2 1/2 cups of milk

    2 tablespoons of butter

    1 1/2 teaspoons of vanilla extract

    2 egg yolks, beaten

    In a large saucepan, combine sugar, cocoa, salt, cornstarch and milk.
    Stir frequently, with a wire whip or slotted spoon, over medium heat. Be sure to repeatedly scrape the entire bottom of the pan. It’s important to do so to prevent sticking and burning.

    At first your mixture will be very thin and lumpy. Be patient. It will take time for the cold milk to warm up. As it does the lumps will disappear and the mixture will start to thicken, slowly, coating the spoon.

    Keep stirring. Bring the mixture to a boil for about a minute or so. Be very careful not to let it burn. Now it should be quite thick.

    Remove from heat add butter, vanilla, and egg yolks. Beat vigorously, till well mixed.

    Pour into a bowl and cover with plastic wrap. Make sure the plastic wrap is in contact with the entire surface of the pudding. The "skin" that forms on top the pudding will adhere to the wrap.

    Refrigerate until cold. Remove and discard plastic wrap. Serve.

    The pudding will be very soft, maybe even runny, if not cooked long enough. But it will still taste good!

    Hint
    Place a mesh strainer over the bowl then pour the warm pudding through it. That will remove any lumps ensuring a nice smooth pudding. Nobody likes lumps in their pudding, do they?

  • dubious says:

    My favorite is the chocolate cake/chocolate frosting on the back of the Hershey’s cocoa powder can. Not very interesting maybe…but incredibly tasty. Best chocolate cake I ever had.

  • Miss K says:

    2 Cups White sugar
    No bake spider cookies. They are so good, I double the batch, the best thing is you can keep them in the freezer.
    1/2 Cup cocoa
    1/4 Cup butter
    1/2 Cup milk
    1 Tsp. Vanilla
    3 Cups Quick-cooking oatmeal

    combine sugar cocoa, butter and milk in a saucepan. On medium heat, bring to a boil for one minute. Remove from heat. Stir in vanilla and oatmeal. Drop by spoonful onto parchment paper.Let cool for at least 30 minutes in freezer

  • Dottie R says:

    Go to Hershey.com and look at all their recipes using cocoa powder – cakes, cookies, brownies, fudge, other candies, hot chocolate, etc.

  • Loretta Gracia says:

    -Chocolate Cheesecake
    -Brownies
    -Cookies
    -Chocolate chewy cake
    -Rocky Road(beautiful)
    -Chocolate fridge cake
    -Soufflé
    -Chocolate Meringues
    and many more!

  • The Top Contributor says:

    Take a dump. The put the cocoa powder in it. The pour milk in it and stir it. One cool thing to do is get someone else to dump on it too so you get a mixture of what the two dumps taste like. It’s SUPER good with the cocoa powder.

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