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48 Piece Bite Size Cheesecake Assortment - Our very popular bite size cheesecakes are exquisitely packed and presented in two gold foil candy/truffle boxes (24 per box) with gold ribbon and shipped with a personalized gift message. Four each of six different flavors: Chocolate ...
24 Piece Bite Size Cheesecake Assortment - Our very popular bite size cheesecakes are exquisitely packed and presented in a gold foil candy/truffle box with gold ribbon and shipped with a personalized gift message. Four each of six different flavors: Chocolate Chip, New ...
6 Pc Chocolate Mini Cheesecake Assortment - Perfect for a dinner party, or just to keep on hand for that special ending to any meal. Two each: Rocky Road, White Chocolate and Chocolate Topped New York Style. Keep frozen, they thaw quickly...Enjoy! Perfect for a dinner party, ...
2 Lb Chocolate Topped New York Style Cheesecake - Same as our 3lb but in a new, smaller size! Our classic New York Style cheesecake topped with a silky, smooth layer of rich Chocolate Ganache. Serves 8. Same as our 3lb but in a new, smaller size! Our classic New York Style ...
3 Lb Chocolate Topped New York Style Cheesecake - Our classic New York Style cheesecake topped with a silky, smooth layer of rich Chocolate Ganache. Serves 12. Our classic New York Style cheesecake topped with a silky, smooth layer of rich Chocolate Ganache. Serves 12.
Fudge Nut Drops
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Ingredients
1 14-oz can sweetened condensed milk
2 oz unsweetened chocolate, chopped
2 oz fine quality bittersweet chocolate, such as Santander, chopped
1 tablespoon unsalted butter, slightly firm
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup finely chopped, sweetened, flaked coconut
1 cup coarsely chopped walnuts
3/4 cup unskinned, sliced almonds, toasted
Preparation
1. Make cookies: Position the shelves to the upper and lower thirds of the oven. Heat the oven to 350°F. Line two cookie sheets with baking parchment.
2. In a medium, heavy-bottomed saucepan, combine the condensed milk and chocolates. Cook over low heat, stirring occasionally, until the chocolate is melted. Remove from the heat, add the butter and whisk until smooth and shiny. Then blend in the vanilla and almond extracts. Using a spoon or rubber spatula, stir in the coconut, walnuts and almonds.
3. Drop by heaping teaspoons onto the prepared cookie sheets, spacing them about 2" apart. Bake for 9 to 10 minutes or until the tops are just set, but still soft to the touch. Remove from oven and let stand for 2-3 minutes before loosening with a thin, metal spatula. Transfer to cooling racks.
4. Store in an airtight container, layered between strips of waxed paper, for up to 1 week. For longer storage, refrigerate for up to 3 weeks. These cookies may be frozen.
Next Article: Floating Hearts with Raspberry Sauce
Flavonoids, also found in wine are types of pigments that are water-soluble and created by plants of many varieties. There are thousands of different flavanoids. Plants use flavonoids in the process of photosynthesis.
How the human body actually uses and/or processes flavonoids is still not determined but they have been linked to good health in many areas - particularly blood circulation.
If you are a science buff, then you'll be interested to know that flavonoids are polyphenolic compounds containing 15 carbon atoms, two benzene rings joined by a linear three carbon chain. If you're just an average, everyday person with a sweet tooth, then you'll be interested to know that good things are contained in a single bite of dark chocolate. So please, put down the chemistry book and enjoy some today!