We are pleased to share with you recipes from this year's 11th Annual Chocolate March Tour
   
Pleasant Lake B&B
2238 60th Ave.
Osceola, WI 54020
715.294.2545
www.pleasantlake.com
   
   
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                         Ice Cream Kolachkes

2 cups butter, softened
1 pint vanilla ice cream, softened
4 cups all-purpose flour
2 T. sugar
2 cans (12 oz. each) apricot and/or raspberry cake and pastry filling
1 - 2 T. confectioners sugar

In mixing bowl, beat butter and ice cream until blended (mixture will appear curdled). Add flour and sugar; mix well. Divide dough into four portions; cover and refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll one portion of dough into a 12x10 rectangle; cut into 2 inch squares. Place a teaspoon of filling in the center of each square. Overlap two opposite corners of dough over filling; pinch tightly to seal. Repeat with remaining dough.
Bake @ 350 degrees for 11-14 minutes or until bottoms are lightly browned. Cool for 1 minute before removing from pans to cooling racks. Sprinkle with confectioners sugar, if desired.
 
Irish Creme Cake Bon Bons             
              Irish Creme Cake Bon Bons

1 box Chocolate Cake Mix, any brand and the ingredients called for on the box
1 container Rich & Creamy Chocolate Frosting
1/4 cup Bailey's Irish Creme or equivalent
Vanilla & Chocolate-flavored candy coating (almond bark)

Pre-heat oven to 350. Make and bake cake as directed on box for 9x13 pan. Cool 15 minutes.
In a large bowl, crumble warm cake; stir in frosting and Bailey's until well blended. Refrigerate 2 1/2 hours or until form enough to shape.
Using a melon baller, shape into balls and place on a wax paper lined cookie sheet. (If mixture gets too sticky, refrigerate again until firm enough to shape.) Freeze 30 minutes.
Line another cookie sheet with foil. In a one quart microwavable bowl, microwave 12 oz. candy coating uncovered on HIGH at 1.5 minute intervals until melted and stirring after each interval. Remove balls from freeze and using two forks dip balls in chocolate and place on foil. Melt and drizzle with opposite flavor chocolate (white on dark and dark on white.) Refrigerate until chocolate is set. Store in airtight container.
 



        Party Strawberry Cookies

1 pound flake coconut
1/4 pound finely ground almonds or walnuts
2 T. sugar
1 1/2 - 3 oz. boxes strawberry jello
1 can sweetened condensed milk
1/2 tsp. almond extract
Red sugar

Mix all together well. Chill overnight. Shape into strawberries then roll in red sugar. Make leaves with Royal Icing (recipes follows).

         Royal Icing
1 egg white, at room temperature
1/8 tsp. cream of tartar
Powdered sugar

Beat till fluffy. Add powdered sugar until thick. Keep a damp cloth over bowl at all times. Fill decorating bag, with a leaf tip, with frosting and make leaves on the top of the berries. Wash bags at once. Store berried in the refrigerator.
 
GF PB Brownies          Gluten-Free Peanut Butter Brownies

1/2 cup (1stick) unsalted butter, cut in chunks
6 oz. unsweetened chocolate
1/3 cup oat flour
1/3 cup sweet rice flour
1 tsp. xanthan gum
1 tsp. baking powder
1/2 tsp. salt
1 cup sugar
2 eggs
1 tsp. vanilla extract
1/4 cup peanut butter, heated in microwave 30 seconds to soften

Preheat oven to 350. Grease an 8-inch square pan.
In a double boiler, over medium heat bring water to a gentle boil. In top melt the butter and chocolate. Stirring till melted. Remove top from heat. Let cool to room temperature.
Sift oat flour, rice flour and xanthan gum into a large bowl. Stir in baking powder and salt.
Whisk sugar into chocolate mixture. Whisk in eggs and vanilla. Stir in dry ingredients until just combined.
Pour batter into prepared pan. Dollop peanut butter onto top of batter and gently swirl thru batter with a knife.
Bake at 350 for 35 minutes or until center is set.

   
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 Pleasant Lake B&B | 2238-60th Ave. | Osceola, WI 54020 | 715.294.2545
Richard & Charlene Berg, Owner/Innkeepers