GERMAN CHOCOLATE TASSIES
My son and I love chocolate, so I made this brownie-like recipe to satisfy any chocolate lover. The pecans add a welcome crunch. -John Williams, Beaumont, Texas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2-1/2 dozen.
Number Of Ingredients 16
Steps:
- Cream butter, cream cheese and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes., Preheat oven to 350°. Shape dough into 1-in. balls; press evenly onto bottom and up sides of ungreased mini-muffin cups., Pulse pecans and coconut in a food processor until finely chopped. In a small bowl, whisk brown sugar, egg, butter, vanilla and salt. Whisk in chocolate. Stir in pecan mixture. Place a rounded teaspoon of filling in each cup. Bake until filling is set, 17-20 minutes. Cool in pans 5 minutes. Remove to wire racks to cool completely.
Nutrition Facts : Calories 129 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 68mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE-PECAN TASSIES
These gussied-up pecan tassies are perfect for cookie tins.
Provided by Southern Living Test Kitchen
Time 3h
Yield 20 mini pies
Number Of Ingredients 16
Steps:
- Prepare the Chocolate Crusts: Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add egg yolk, flour, cocoa, and salt. Beat until fully combined, about 1 minute. Cover bowl with plastic wrap, and chill 2 hours.
- Coat a 24-cup mini muffin pan with cooking spray. Uncover dough; shape into 20 (1-inch) balls. Gently press each ball into bottom and up sides of 20 prepared muffin cups. Place in freezer, uncovered, until ready to use.
- Prepare the Filling: Preheat oven to 350°F. Whisk together egg, granulated sugar, corn syrup, brown sugar, melted butter, vanilla, and salt in a glass measuring cup or a small bowl until smooth.
- Remove Chocolate Crusts from freezer; fill each with about ½ teaspoon finely chopped pecans. Carefully drizzle Filling over pecans to come about three-fourths up the sides of each crust. Top each with 2 pecan halves.
- Bake in preheated oven until mostly dry to the touch and crust is set, about 18 minutes. Cool 15 minutes in muffin pan. Run a small knife around edge of each crust. Lift from pan; place on a serving platter. Cool completely, about 15 minutes.
- Place chopped chocolate in a small microwave-safe bowl, and microwave on 50% power until melted, stirring every 30 seconds (about 1 minute total). Transfer melted chocolate to a small piping bag or a ziplock plastic bag with 1 small corner snipped off, and drizzle chocolate over cooled tassies.
GRANDMA'S PECAN TASSIES
My grandma used to make these every Christmas. She passed the torch to me, and now my family asks me to make these every Christmas. They are delectable.
Provided by Brandi Rose
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h15m
Yield 48
Number Of Ingredients 9
Steps:
- Combine 1 cup butter and cream cheese in a bowl using an electric mixer on medium speed until creamy. Add flour gradually, beating at low speed. Shape mixture into 48 balls and place on a baking sheet. Cover and chill in the refrigerator for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a mini-muffin pan. Press 1 chilled dough ball into each cup and shape into a tart shell.
- Whisk brown sugar, eggs, 2 tablespoons butter, vanilla extract, and salt together in a bowl. Stir in 1 1/4 cups pecans. Spoon mixture into tart shells. Top with the remaining pecans.
- Bake in the preheated oven until edges of cookie shell are delicately brown, 12 to 15 minutes.
- Cool in pans on wire racks for 10 minutes. Gently remove from pans and cool completely on wire racks, about 20 minutes.
Nutrition Facts : Calories 114 calories, Carbohydrate 9 g, Cholesterol 23.1 mg, Fat 8.3 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 3.8 g, Sodium 51.5 mg, Sugar 4.6 g
MILK CHOCOLATE TASSIES
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield about 24 servings
Number Of Ingredients 12
Steps:
- Beat the butter, cream cheese, brown sugar, granulated sugar and salt in a medium bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the egg and vanilla until combined. Reduce the mixer speed to low and beat in the flour until incorporated. Beat in 2 ounces of the chopped chocolate. Cover with plastic wrap and refrigerate until the dough is no longer sticky, about 1 hour.
- Coat a 24-cup mini-muffin pan with cooking spray. Divide the dough between the cups (about 1 heaping tablespoon each); press into the bottoms and up the sides to create cups. (If the dough becomes sticky, dampen your fingers.) Refrigerate until firm, 30 minutes.
- Preheat the oven to 350 degrees F. Bake the cookies until browned around the edges and dry in the centers, 15 to 20 minutes. Let cool 5 minutes in the pan, then use the back of a small spoon to gently indent the center of each. Use an offset spatula to remove the cookies from the pan; transfer to a rack to cool completely.
- Meanwhile, put the remaining 6 ounces chopped chocolate and 3 tablespoons heavy cream in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Let stand until thick like hot fudge, 10 minutes. (If the chocolate is too thick, gradually stir in 1 more tablespoon heavy cream. If the chocolate hardens, return to the microwave.) Spoon the chocolate into the cookies and top with the candies. Let cool completely.
CHOCOLATE LASSIES
These are special and the combination of the molasses and chocolate are a winner.
Provided by Nancy Allen
Categories Cookies
Time 30m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees.In a medium mixing bowl, cream butter and sugar together. Add eggs one at a time, beating well after each addition. Stir in Molasses.
- 2. In another bowl, combine flour,soda,salt,cinnamon, and ginger. Add to the creamed mixture and stir until flour disappears. Stir in Chips.
- 3. Drop teaspoonfuls onto parchment lined baking sheet and bake 8-10 minutes. Please watch so they do not overbake. Remove from oven and cool on rack. Enjoy!
CHOCOLATE-MOLASSES COOKIES
All you need to shape this dead simple dough are your hands (and maybe a helper or two). Decidedly more "grown up" in flavor - both the molasses and cocoa give bitter notes that play off the spiciness of the fresh ginger - the cookies are tiny in size by design to complement their intensity. For rolling, any coarse decorative sugar works, as would Demerara or an unrefined sugar.
Provided by Alison Roman
Categories cookies and bars, dessert
Time 40m
Yield About 40 cookies
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Melt butter in a small pot over medium heat and add ginger, if using. Remove from heat and let sit a few minutes while you prepare everything else.
- In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon, ground ginger and salt.
- In a medium bowl, whisk together sugar, molasses, egg and ginger butter. Using a spatula, slowly mix into dry ingredients, mixing until no dry spots remain.
- Using your hands, roll small balls of dough about the size of a quarter (dough will be soft - if it is too soft for you to handle, pop into the fridge for a few minutes to firm up). Roll the balls in the sanding sugar and place on the prepared baking sheets about 1-inch apart.
- Bake until just puffed and baked through, 6 to 8 minutes. Let cool completely before eating.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 67 milligrams, Sugar 5 grams, TransFat 0 grams
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