LEMON CHOCOLATE RECIPES
LEMON CHOCOLATE BARK RECIPE - FOOD.COM
Found this recipe while looking for a different one, & thought the lemon & chocolate combo sounded interesting! It's on my to-make list! If you plan on having this bark at room temperature for long periods of time, you should temper the chocolate to make it temperature-stable.
Total Time 45 minutes
Prep Time 45 minutes
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Line a 13"x9" rimmed baking sheet with a smooth sheet of heavy duty aluminum foil.
- To candy the lemon zest, in medium saucepan place 1 cup of water & 1 cup of granulated sugar, & bring to boil.
- Add zest & cook, stirring occasionally, 20 minutes, or until water is yellowish & zest is translucent.
- Drain water & spread candied zest on wax paper to dry several minutes, then coarsely chop zest.
- In microwave OR in a double boiler, melt bittersweet chocolate, then pour on prepared baking sheet. Use spatula to spread chocolate in a thin layer, then place in refrigerator to set.
- In microwave OR in a double boiler, melt white chocolate. Stir in lemon extract or oil, then, if desired, add several drops of yellow candy food coloring.
- Pour white chocolate on top of dark chocolate & smooth into a thin layer.
- While top layer is still wet, sprinkle chopped lemon zest on top & gently press into the chocolate.
- Place tray in refrigerator to set.
- When set, break into irregular pieces & serve.
Nutrition Facts : Calories 99.9, FatContent 3.6, SaturatedFatContent 2.2, CholesterolContent 1.6, SodiumContent 10.2, CarbohydrateContent 16.7, FiberContent 0, SugarContent 16.7, ProteinContent 0.7
DARK CHOCOLATE LEMON PIXIES RECIPE | LAND O’LAKES
Steps:
- Melt butter and chocolate in 1-quart saucepan over low heat, stirring occasionally, 3-5 minutes or until smooth. Cool 10 minutes.
- Pour melted chocolate mixture into bowl. Add 1 cup flour, sugar, eggs, baking powder, vanilla and salt; beat at medium speed, scraping bowl often, until well mixed. Stir in remaining flour, cocoa and lemon zest. Cover; refrigerate 1 hour or until firm.
- Heat oven to 300°F.
- Shape dough into 1 1/2-inch balls. Roll in powdered sugar. Place, 2 inches apart, onto ungreased cookie sheets. Bake 14-16 minutes or until just set.
- Immediately press 1 piece candied lemon peel into center of cookie. Remove to cooling rack; cool completely.
Nutrition Facts : Calories 100 calories, FatContent 3 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 20 milligrams, SodiumContent 75 milligrams, CarbohydrateContent 16 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 2 grams
More about "lemon chocolate recipes"
CHOCOLATE LEMON CREAM BARS RECIPE: HOW TO MAKE IT
A jazzed-up chocolate cake mix forms the layers that sandwich is a lemony cream cheese center in these bars shared by Renee Schwebach. "I took these treats to the office, and they were a big hit with my co-workers," she writes from Dumont, Minnesota.
From tasteofhome.com
Reviews 4
Total Time 40 minutes
Category Desserts
Calories 116 calories per serving
From tasteofhome.com
Reviews 4
Total Time 40 minutes
Category Desserts
Calories 116 calories per serving
- In a large bowl, beat the cake mix, butter and egg on low speed until combined. Stir in walnuts. Set aside 1 cup for topping. press the remaining mixture into a greased 13x9-in. baking pan. Bake at 350° for 8-10 minutes or until set. Cool for 5 minutes., In a large bowl, beat cream cheese until smooth. Beat in the milk, egg, lemon juice and zest until blended. Pour over the crust. Crumble reserved cake mixture over the top. , Bake for 18-22 minutes or until set. Cool completely before cutting. Store in the refrigerator.
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LEMON CHOCOLATE BARK RECIPE - FOOD.COM
Found this recipe while looking for a different one, & thought the lemon & chocolate combo sounded interesting! It's on my to-make list! If you plan on having this bark at room temperature for long periods of time, you should temper the chocolate to make it temperature-stable.
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 99.9 per serving
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 99.9 per serving
- When set, break into irregular pieces & serve.
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LEMON CHOCOLATE DROP COOKIES RECIPE | ALLRECIPES
These cookies have just the right amount of everything to equal a delicious cookie ! Lemon, spices, and chocolate chips, topped off with a tangy lemon glaze. My friend and I got together and made them because we wanted to bake and couldn't find a recipe we liked so we made these and they were great !
From allrecipes.com
Reviews 2.3
Total Time 20 minutes
Category Desserts, Fruit Desserts, Lemon Dessert Recipes
Calories 120.3 calories per serving
From allrecipes.com
Reviews 2.3
Total Time 20 minutes
Category Desserts, Fruit Desserts, Lemon Dessert Recipes
Calories 120.3 calories per serving
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To make the glaze: In a small bowl, stir together the confectioners' sugar, 2 tablespoons lemon zest and water until smooth. Spread onto cooled cookies.
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EXTREME LEMON AND CHOCOLATE ROULADE RECIPE | MYRECIPES
Lemon and chocolate are a lovely and lively pair in this roulade. If you prefer milder lemon flavor, you can omit the rind from the filling. Or, if you are a bold lemon lover (like me), don't strain the rind out of the filling--enjoy the tartness and texture it provides.
From myrecipes.com
Reviews 3
Total Time 3 hours 15 minutes
Calories 285 calories per serving
From myrecipes.com
Reviews 3
Total Time 3 hours 15 minutes
Calories 285 calories per serving
- To assemble roulade, gently stir whipped topping into chilled lemon filling. Unroll cake carefully; remove towel. Spread lemon filling over cake, leaving a 1-inch border around outside edges. Reroll cake; place, seam side down, on a platter. Cover and chill 1 hour. Sprinkle cake with 1 tablespoon powdered sugar. Cut cake into slices.
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LEMON LAYER CAKE WITH CHOCOLATE FUDGE FROSTING | LOVE AND ...
From loveandoliveoil.com
Total Time 21 hours ours<
Total Time 21 hours ours<
- Preheat oven to 350 degrees F. Butter the bottoms and sides of three 9-inch round cake pans. Line with parchment paper; butter parchment.In a large mixing bowl or the bowl of a stand mixer, combine flour, sugar, baking powder, and salt. Mix to combine. Add butter and 3/4 cup of whole milk. Mix on low speed until flour is evenly moistened, then increase speed to medium-high and beat until light and fluffy, 1 to 2 minutes.In a small bowl, beat remaining 1/4 cup milk with eggs, lemon zest, lemon juice, and vanilla. Add to the batter mixture one-third at a time, mixing well after each addition. Divide batter evenly among prepared pans.Bake for 30 to 35 minutes (about 25 minutes for 6″ pans), rotating pans halfway through baking, until lightly golden on the edges and a toothpick inserted near the center comes out clean. Transfer pans to a wire cooling rack to cool completely, about 1 hour. Run a knife or thin spatula around the edge of the pan, then invert the cake onto wire rack. It should come out easily and cleanly. Remove parchment from the bottom. At this point the cakes can be wrapped tightly in a double layer of plastic wrap and freeze until ready to use (in fact, I recommend you freeze the cakes overnight, as the frozen cakes will be easier to level and frost later.)To prepare frosting, in a large mixing bowl, beat butter on medium-high speed until smooth and fluffy, 2 to 3 minutes. Add cocoa powder and beat until incorporated. Add powdered sugar, 1/2 cup at a time, mixing well after each addition. As frosting thickens, add a few tablespoons of cream as needed. Depending on the temperature and consistency of your frosting, continue alternating adding cream and powdered sugar, then continue beating until frosting is light and fluffy. Beat in vanilla.To assemble, level each cake layer by cutting of the domed top with a long serrated knife. Place one layer, flat side down, on a cake stand or serving platter. Spread on about 1/2 cup of frosting onto cake using an offset spatula. Position second layer on top and press to adhere. Repeat with another 1/2 cup of frosting, and then position final cake layer, flat side up.Cover the entire cake with a thin layer of frosting. This “crumb coat” will keep the stray crumbs in place and make frosting the cake easier. Refrigerate for about 15 minutes to allow this crumb coat to set.Remove cake from refrigerator and cover with remaining frosting, reserving some for piping decorative details if desired.
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RICH LEMON CHOCOLATE CHIP BUNDT CAKE RECIPE - FOOD.COM
Make and share this Rich Lemon Chocolate Chip Bundt Cake recipe from Food.com.
From food.com
Reviews 5.0
Total Time 1 hours 25 minutes
Calories 560.4 per serving
From food.com
Reviews 5.0
Total Time 1 hours 25 minutes
Calories 560.4 per serving
- When icing hardens, transfer cake to a serving platter.
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LEMON WHITE CHOCOLATE CHIP COOKIES RECIPE | FOOD NETWORK ...
From foodnetwork.com
Reviews 5
Total Time 55 minutes
Category dessert
Reviews 5
Total Time 55 minutes
Category dessert
- Drop heaping tablespoonfuls of dough about 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are just golden around the edges, 10 to 12 minutes. Let cool 3 to 5 minutes on the baking sheets, then transfer to a rack to cool completely.
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10 BEST LEMON CHOCOLATE DESSERT RECIPES | YUMMLY
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From yummly.com
From yummly.com
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10 BEST LEMON CHOCOLATE CHEESECAKE RECIPES | YUMMLY
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From yummly.com
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LEMON CHOCOLATE DROP COOKIES RECIPE | ALLRECIPES
May 17, 2000 · In a medium bowl, cream together the sugar and butter. Stir in the milk, oil, lemon juice and 2 tablespoons lemon zest. Gradually stir in the sifted ingredients until well blended. Fold in the chocolate chips. Drop by rounded spoonfuls onto cookie sheets. Step 3. Bake for 8 to 10 minutes in the preheated oven.
From allrecipes.com
From allrecipes.com
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LEMON CHOCOLATE PIE RECIPE - SERIOUS EATS
Nov 29, 2018 · Where most lemon pies are single crusted affairs, this pie is double crusted with a thick, sweet lemon filling that's similar to the pudding-like innards of a Lemon Meringue. Once the pie is baked and cooled, its top is covered with what amounts to chocolate frosting. Note: This is adapted from a recipe used by the Twin Pines Diner in East ...
From seriouseats.com
From seriouseats.com
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THE BEST LEMON WHITE CHOCOLATE COOKIES | FOODTASIA
Dec 23, 2020 · How to make Lemon White Chocolate Cookies. Melt the butter – microwave (or heat in a pan) the butter until it is hallway melted, then stir it until the rest of the butter is melted. This makes cooling a lot quicker. Let it cool slightly. Whisk in the sugar, zest, juice, and eggs.; Stir in the dry ingredients and the chocolate chips.; Chill the dough for at least 30 minutes and up to 3 days.
From foodtasia.com
From foodtasia.com
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SIMPLE LEMON CAKE WITH CHOCOLATE GANACHE - THIS CELEBRATED ...
May 24, 2019 · Chocolate Ganache Directions: Combine the chocolate chips and heavy cream in a small mixing bowl. Heat in the microwave for about 30 seconds, and stir well. Add a few more seconds if the chocolate chips aren’t fully melted. Drizzle the chocolate ganache over the sides of the cake with a spoon, or using a squeeze bottle.
From thiscelebratedlife.com
From thiscelebratedlife.com
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CHOCOLATE LEMON PIE - RECIPES | COOKS.COM
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From cooks.com
From cooks.com
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LEMON BUNDT CAKE WITH CHOCOLATE GLAZE AND CANDIED LEMON ...
For the candied lemon: Combine the sugar and water in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Add the lemon slices and simmer until tender, 5 to 8 ...
From foodnetwork.com
From foodnetwork.com
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LEMON WHITE CHOCOLATE CREAM BARS - MEL'S KITCHEN CAFE
Jun 26, 2021 · Chill for 1-2 hours until the cream layer sets up a bit. Once the lemon layer is completely cooled, whisk to recombine and spread evenly over the cream layer. Chill in the refrigerator until the lemon layer is set up, 4-6 hours. Cut into squares and serve. Include a fresh lemon slice or twist, if desired.
From melskitchencafe.com
From melskitchencafe.com
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SWEET AND TANGY LEMON CREAMS RECIPE - THE SPRUCE EATS
Jul 15, 2021 · Gather the ingredients. Combine 2 cups of powdered sugar, butter, lemon juice, salt, marshmallow cream, extracts, lemon zest, and a few drops of food coloring in a large mixing bowl fitted with a paddle attachment. Mix on medium speed until smooth and evenly incorporated.
From thespruceeats.com
From thespruceeats.com
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CHOCOLATE CHIP LEMON BREAD - MARSHA'S BAKING ADDICTION
Dec 09, 2019 · Preheat the oven to 180C/350F/Gas 4. Line the bottom of an 9x5" loaf pan with baking paper, and grease the sides. Set aside. Whisk together the egg, lemon juice, buttermilk, and oil. Pour the wet ingredients into the dry ingredients, and mix until just combined. Fold in the lemon zest and chocolate chips.
From marshasbakingaddiction.com
From marshasbakingaddiction.com
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