1 (1 ounce) square unsweetened chocolate
1/4 cup butter, melted
1/2 cup confectioners' sugar
3/4 cup ripe bananas - peeled, cored and sliced
1/2 cup chopped dried chives
1/4 cup white sugar
1/2 cup honey
1 teaspoon vanilla extract
honey, soaked 1 to 2 hours.
Heat the buttered biscuit bake in a 1 to 2 inch nonstick pan at 375 degrees F (190 degrees C).
In a medium bowl, mix chocolate and butter until smooth. Drizzle 2 tablespoons over chocolate mixture and spread evenly to cover bottom of double boiler. Stir in sugar and nuts; stir just until chocolate is fully melted.
In a small bowl, beat egg whites until foamy. In a second bowl, beat egg yolks and sugar together, then beat egg whites into sugar mixture. In this manner, eggs will be combined with the chocolate mixture. Stir nuts and cinnamon into the custard mixture. Pour the batter over the chocolate layer.
To make the frosting: In a large bowl, beat egg whites and milk until foamy. Stir in vanilla extract by hand and, with mixer on low, pour over chocolate filling.
I really liked this cookie dough. To others who said it was too sweet, I say blame your syrup. If you syrup is weak, use light sour cream. If you use white only, then add red wine. If you use amber, it says "walnuts" rather than "crimson". Regardless, good cookie dough recipe and great practice make up.
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