To check out: Chocolate Snickerdoodles

Okay, I have a confession.

I don't really like chocolate very much. I like milk chocolate a little bit, and that is about it. My husband loves chocolate, only really dark, which I cannot stand, and he is a snob about it.
To make one of my favorite cookies into chocolate...blasphemy.
However, I will be making these soon for hub. Thanks!

 
Dawn, lets pray that Meryl doesn't read this, I think she'll keel over in her chocolate rocker

I love snickerdoodles absolutely and even though I like chocolate, I don't think I would like to alter one of my favorite cookie recipes ~ Sorry Meryl, but it's Dawn you want to look at not me hahahahahahaha ~ seriously, I don't think chocolate and cinamon should play together.

 
Oh Diiiiiiaaanne..... I heard that.smileys/smile.gif I beg to differ - Chocolate and cinnamon are great together -

Just try the Mexican Chocolate Icebox Cake!

 
I am so busted ~ I don't know what to say ~ Dawn started it ~ seriously ~ she did hahaha Really I

love snickerdoodles and I love their strong cinnamon taste. I have had chocolate candies with cinnamon and I have to admit it wasn't good, and if you are attempting to convert please put up your recipe and I'll try it and I promise I will put up a post that will be a tribute to you and your chocolate-ness along the lines of your majesty ~ deal?! and I'll admit I am not smarter than a chocolate with cinnamon (not a 5th grader smileys/smile.gif)

 
Hey, I hear you - I happen to dislike chocolate mixed with fruit flavors, so....I'm definitely

not in the majority there. Maybe you just don't like mixing your chocolate with cinnamon, but.. this cake is absolutely fantastic. I always use a very mild cinnamon, since I like a subtle, rather than strong cinnamon flavor with chocolate - the chocolate should be king. Anyway, here's the recipe - it's also posted in T&T:

MEXICAN CHOCOLATE ICEBOX CAKE

INGREDIENTS:

60 sponge-cake-type ladyfingers (from three 3-ounce packages - use the ones that are split in half) (*Note: Some reviewers brushed the ladyfingers with liqueur, such as Kahlua, or with strong coffee. Update: I brush them with milk)
2 3/4 cups chilled whipping cream (heavy cream)
4 ounces unsweetened chocolate, chopped
1/4 cup granulated sugar
1 cup plus 2 tablespoons powdered sugar (divided)
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon (*Note: I suggest using a mild cinnamon)
1 ounce semisweet chocolate, grated (I use 1 1/2 - 2 ounces)

DIRECTIONS:

Line bottom of 9-inch-diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out.

Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. (I use a double boiler). Remove saucepan from heat and cool to room temperature.

Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture.

(My note: Chill clean, dry beaters and a second large mixer bowl in freezer or refrigerator until cold before whipping cream. Make sure cream is cold).
Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in chilled large mixer bowl. Using clean dry beaters, beat until firm peaks form.

Fold half of whipped cream mixture into chocolate mixture.
Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling.

Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.

Refrigerate until firm, at least 3 hours. (Note: I recommend chilling overnight). (Can be made 1 day ahead. Cover and keep refrigerated.)

Remove pan sides from cake and serve. (I prefer serving this cake at room temperature or a cool room temperature - the chocolate filling is creamier).

Serves 12.

Bon Appetit
August 1999

http://www.epicurious.com/recipes/recipe_views/views/101955

 
I guess we're all different... Chocolate and orange.. not for me

but chocolate and strawberries / raspberries I'm a happy person.

 
When we were kids my mom would cut a banana in half, put it on a wooden craft

stick, dip it in chocolate, roll in toasted chopped nuts and put it in the freezer. We didn't have this treat too often but the neighbor kids asked her to make them all the time. Delicious on a hot day!

 
Meryhocolateyl (combination of Meryl & Chocolate) Your Chocolate~ness

Here is my tribute to you as promised (kept my word) hahahahaha

Meryl's philosophy:

Chocolate cake, thats my style
Chocolate cake, good for awhile
Chocolate cake, it tastes so yummy
Chocolate cake, chocolate cake
Oh my Lord, My tummy aches

and here is my tribute to your CHOCOLATE~ness

CHOCOLATE ANY THING

I have to admit Chocolate is so good alone
On the other hand with fruit it's great too.
Chocolate with cherries makes be salivate
It's succulent taste makes me chew.

A delicious cake topped with cherries
Black Forrest Cake I always love to make
Chocolate is the special ingredient
Just thinking about it I want to bake.

There are other fruits though to consider
For strawberries and chocolate are a treat
They will melt in your mouth and make you sigh
Gosh that makes me wiggle my toes and feet.

Chocolate and nuts seem to go together
Candy bar's are good cold or warm
Chocolate chips by themselves are scrumptious
But I can eat chocolate in any form.

Chocolate goes well with Mexican chicken
As all who have had mole will attest
Guess you I'd want to be chocoholic
Even if it does break out my face and make a mess.

p.s. I have to admit I found these chocolate poems on google (I'm not that creative)

 
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