SMALL SOUP SPOONS RECIPES

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CHOCOLATE SPOONS RECIPE | ALLRECIPES



Chocolate Spoons Recipe | Allrecipes image

These chocolate-covered spoons make delightful holiday gifts. They are so wonderful to have at home, too. Use them to stir a little chocolate into your coffee, or strengthen your hot chocolate. You will need 20 to 24 plastic spoons for this recipe.

Provided by Michele Streichert

Categories     Desserts    Chocolate Dessert Recipes    Milk Chocolate

Yield 20 to 24 spoons

Number Of Ingredients 2

1 cup semisweet chocolate chips
.778 cup milk chocolate chips

Steps:

  • In a microwave safe bowl, melt semisweet chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Dip spoons into chocolate. Put spoons onto wax paper and refrigerate until chocolate hardens.
  • Melt milk chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Place chocolate into plastic bag and cut off a corner. Drizzle melted chocolate over spoons. Refrigerate until chocolate hardens.
  • Wrap each spoon separately and store in a cool dry place,

Nutrition Facts : Calories 84.2 calories, CarbohydrateContent 10.6 g, CholesterolContent 1.2 mg, FatContent 4.4 g, ProteinContent 1.1 g, SaturatedFatContent 2.8 g, SugarContent 3.1 g

GERMAN DUMPLINGS (SPAETZLE OR KNIFFLES) FOR SOUP OR SAUTE ...



German Dumplings (Spaetzle or Kniffles) for Soup or Saute ... image

When our church decided to host a "German Reformation Night" dinner, I went hunting for authentic German recipes. Here is one that fits the bill. There are two ways to make the dumplings (explained below). Serving ideas suggested below too. Gushundheit--!

Total Time 20 minutes

Prep Time 20 minutes

Yield 3 cups???, 5-7 serving(s)

Number Of Ingredients 4

2 eggs
1 1/2 teaspoons water
1/8 teaspoon salt
3/4 cup flour

Steps:

  • Mix these together until sticky.
  • Drop into bubbling soup or stew, broth or water. (see below for ideas).
  • Dumplings will rise to the surface as they cook; remove from liquid with a slotted spoon (if sautéing in another pan); set aside in a bowl (keep warm).
  • MAKE THE DUMPLINGS #1: This method results in very small, stringy-ish dumplings and is great for soups or stews. Spoon several tablespoons of batter into a colander, then with the back of the spoon--press the batter through the holes into the bubbling liquid.
  • METHOD #2: This method forms larger dumpling pieces (dime & quarter size) and is great for soups or stews, too -- but especially good if you want to saute the dumplings afterwards (more on that in a minute). Using a teaspoon and butter knife, scoop up a spoonful of batter, then use the knife to cut off little dibs and dabs, using the knife to also push the dibs into the hot liquid. If the knife or spoon gets messy, just dip into the hot liquid.
  • SERVING IDEAS: We love these in chicken-dumpling soup (use your regular chicken soup recipe -- skip the egg noodles and make these dumplings instead). OR scoop out the larger dumplings (Method #2), and saute in butter or olive oil along with kielbasa or other sausage and LOTS of onion ring slices. OR saute some fresh veggies, then add the dumplings -- heaven!
  • VARIATIONS: Add several pinches of your favorite herbs along with the flour to enhance the soup, stew or saute dish.
  • Chef's Note: Altho' this is kind of putzy, it is well worth the effort and SO different from regular pasta-noodles.

Nutrition Facts : Calories 97.7, FatContent 2.2, SaturatedFatContent 0.7, CholesterolContent 84.6, SodiumContent 86.5, CarbohydrateContent 14.5, FiberContent 0.5, SugarContent 0.2, ProteinContent 4.5

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