Post by SugarBane on Jan 26, 2004 17:18:45 GMT -5
LOW CARB CHOCOLATE
• 1 OZ SQUARE OF UNSWEETENED CHOCOLATE (BAKER'S ORANGE LABEL)
• 2 TBSP BUTTER
• 1 TBSP HEAVY CREAM
• 1 TSP VANILLA EXTRACT
• 8 PACKETS EQUAL OR ARTIFICIAL SWEETENER
• 1 OZ CRUSHED NUTS
MELT CHOCOLATE AND BUTTER CAREFULLY. REMOVE FROM HEAT. STIR IN CREAM AND VANILLA. STIR IN EQUAL. FOLD IN NUTS. POUR INTO TIN-FOIL-LINED PAN OR MUFFIN LINERS AND CHILL.
VARIATIONS ON THE THEME:
• DOUBLE THE SWEETENER AND CREAM.
• ADD 2 TSP PEANUT BUTTER
• POUR INTO MINI-MUFFIN TINS, ADD 1/4 TSP PEANUT BUTTER TO EACH.
• ADD 1/4 TSP PEPPERMINT EXTRACT.
• ADD *ANY* FLAVORING... (raspberry? cherry?)
• ADD TWICE THE AMOUNT OF NUTS, MAKING "NUT CLUSTERS"
• 1 OZ SQUARE OF UNSWEETENED CHOCOLATE (BAKER'S ORANGE LABEL)
• 2 TBSP BUTTER
• 1 TBSP HEAVY CREAM
• 1 TSP VANILLA EXTRACT
• 8 PACKETS EQUAL OR ARTIFICIAL SWEETENER
• 1 OZ CRUSHED NUTS
MELT CHOCOLATE AND BUTTER CAREFULLY. REMOVE FROM HEAT. STIR IN CREAM AND VANILLA. STIR IN EQUAL. FOLD IN NUTS. POUR INTO TIN-FOIL-LINED PAN OR MUFFIN LINERS AND CHILL.
VARIATIONS ON THE THEME:
• DOUBLE THE SWEETENER AND CREAM.
• ADD 2 TSP PEANUT BUTTER
• POUR INTO MINI-MUFFIN TINS, ADD 1/4 TSP PEANUT BUTTER TO EACH.
• ADD 1/4 TSP PEPPERMINT EXTRACT.
• ADD *ANY* FLAVORING... (raspberry? cherry?)
• ADD TWICE THE AMOUNT OF NUTS, MAKING "NUT CLUSTERS"