Best Blog of Chocolat Recipes: February 2015

Saturday, February 28, 2015

Shamrock Milk Mixer

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

Servings: 1
1 cup low-fat milk
2 tablespoons jell-o instant pistachio pudding mix
1/2 crushed chocolate mint sandwich cookie

Recipe

1 pour 1 cup of milk into a tall glass.
2 add 2 tablespoons of pistachio instant pudding and stir with a fork to dissolve.
3 stir in cookies.

Rum Balls

Total Time: 24 hrs 30 mins Preparation Time: 30 mins Cook Time: 24 hrs

Ingredients

4 cups wafers (vanillia finely ground)
1 cup pecans (finely ground)
1 1/2 cups icing sugar
1/3 cup cocoa powder
1/8 teaspoon salt
3/4 cup butter (melted)
3/4 cup rum ()
1/4 cup almond paste
1/2 cup sour cream
1 cup chocolate chips (semi sweet optional)

Recipe

1 finely grind vanillia wafers and pecans.
2 combine with the icing sugar coca and stir in the melted butter and rum.
3 puree the almond paste in a food processor add the sour cream and salt. mix well and add the melted chocolate mix well.
4 add the sour cream mixture to vanilla wafer mixture in a large bowl stir until well mixed cover and let stand until firm.
5 optional roll balls in melted chocolate while the chocolate is still "very" warm as close to hot as it can be refridgerate rum balls for 24 hours then put rum balls in tins and freeze.

No Bake Energy Bites

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

Servings: 18
1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flax seed
1/2 cup mini chocolate chip
1 teaspoon vanilla

Recipe

1 mix everything above in a medium bowl until thoroughly incorporated. let chill in the refrigerator for half an hour. once chilled, roll into balls and enjoy! store in an airtight container and keep refrigerated for up to 1 week.

Rudolph Cupcakes

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

1 (18 1/4 ounce) package chocolate cake mix
1/4 cup butter, softened
4 cups powdered sugar
5 -6 tablespoons strong brewed coffee
1/2 cup semi-sweet chocolate chips, melted
1 teaspoon vanilla
1 dash salt
24 pretzel twists, broken in half (for antlers)
m&m' (you'll need the reds for the noses)

Recipe

1 preheat oven to 350 degrees and line 24 (2 1/2 inch) muffin pan cups with liners.
2 prepare cake mix according to package directions, and spoon batter into prepared muffin cups.
3 bake for 15-20 minutes or until toothpicks inserted in centers come out clean.
4 cool in pans on wire racks for 10 minutes, then remove from pans and cool on racks completely.
5 beat butter in large bowl with electric mixer at medium speed until creamy.
6 gradually add powdered sugar, and 4 tablespoons strong brewed coffee and beat until smooth.
7 add melted chocolate, vanilla, and salt; beat until well blended.
8 add remaining coffee 1 tablespoon at a time, until frosting is of desired spreading consistency.
9 frost cooled cupcakes with frosting.
10 stick 2 broken pretzel pieces in cupcake standing up, for antlers.
11 give all the rudolphs a red m&m nose and 2 m&m's that are the same color, for eyes. (could also use skittles for this if you like).

Raspberry Sherbet Wreath

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

Servings: 10
1/2 cup chocolate chips
1/4 teaspoon shortening
10 -12 small lemon leaves
3 pints raspberry sherbet
1/2 cup fresh raspberry

Recipe

1 in a microwave or heavy saucepan, melt chips and shortening; stir until smooth.
2 with a small new paint brush, brush chocolate in a thin layer on the underside of each leaf.
3 refrigerate until set, about 10 minutes.
4 apply a second layer of chocolate; chill for at least 15 minutes or overnight.
5 gently peel leaf from chocolate.
6 for wreath, chill a 14-in. to 16-in. round serving platter in the freezer for at least 15 minutes.
7 working quickly, scoop 1-1/2-in. balls of sherbet and arrange in a ring on the platter.
8 make another ring of sherbet scoops inside the first ring.
9 arrange a third ring on top of the other rings. if sherbet begins to melt, return platter to the freezer for 5 minutes.
10 garnish with chocolate leaves and raspberries.

Six-minute Chocolate Cake

Total Time: 31 mins Preparation Time: 6 mins Cook Time: 25 mins

Ingredients

1 1/2 cups unbleached flour
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water or 1 cup brewed coffee
2 teaspoons vanilla extract
2 tablespoons vinegar
1/2 lb bittersweet chocolate
3/4 cup hot water or 3/4 cup milk
1/2 teaspoon vanilla extract

Recipe

1 preheat the oven to 375°f.
2 sift the flour, cocoa, baking soda, salt and sugar into an ungreased 8 inch square or 9 inch round baking tin.
3 in a 2 cup measuring cup, measure and mix the oil, water or coffee and vanilla.
4 pour the liquid ingredients into the baking tin and mix the batter with a fork or small whisk.
5 when the batter is smooth, add the vinegar and stir quickly. pale swirls will occur where the vinegar and baking soda react. stir just until the vinegar is even distributed throughout the batter.
6 bake for 25-30 minutes. set aside the cake to cool.
7 if you are making the glaze, reset the oven to 300°f.
8 melt the chocolate in small ovenproof bowl or heavy skillet in the oven for about 15 minutes. stir the hot liquid and vanilla into the chocolate until smooth.
9 spoon the glaze over the cooled cake. refrigerate the glazed cake for a minimum of 30 minutes before serving.

Rum Balls

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

2 tablespoons dark chocolate cocoa powder
1 cup confectioners' sugar
1/4 cup dark rum
3 tablespoons corn syrup
2 cups chocolate cookie crumbs
1 cup finely chopped toasted pecans
1 cup chocolate sprinkles

Recipe

1 in a medium sized bowl, sift the cocoa powder and the confectioners sugar together and set aside.
2 in a separate bowl, stir the rum and corn syrup together and then add it to the cocoa and sugar, mixing thoroughly. add the cookie crumbs and the pecans and stir until the mixture holds together well. roll the dough into 1-inch balls and gently press them into the chocolate sprinkles.
3 store in an airtight container for 2 days or freeze.

No Bake Energy Bars

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

1 1/2 cups rolled oats
1/2 cup wheat germ
1/2 cup oat bran
1/2 cup instant dry milk powder (protein powder)
1 cup peanut butter
1/2 cup dried cranberries (optional)
1/2 cup chopped nuts (optional)
1 cup chocolate chips (optional)
1/2 cup light corn syrup
1/2 cup honey

Recipe

1 mix everything together and spread into a greased pan (i use 9x13 for thick bars, but for thinner more snack sized bars use bigger) and chill then cut into bars.
2 if you add the optional ingredients you may need to add more liquid binder.

Skeleton Bones For Halloween

Total Time: 6 mins Preparation Time: 5 mins Cook Time: 1 min

Ingredients

Servings: 12
1 (8 ounce) bag pretzel sticks
1 (10 1/2 ounce) bag mini marshmallows
1 (12 ounce) package chocolate (hershey's premier baking pieces)

Recipe

1 melt chocolate in microwave (15-20 seconds).
2 put marshmallows on each end of pretzel sticks.
3 dip pretzels/marshmallows in chocolate and lay on parchment paper to set.

Rum Balls

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

1 cup vanilla wafer crumbs (chocolate cookie crumbs may be used if desired)
1 cup powdered sugar
1 1/2 cups finely chopped walnuts, divided
2 tablespoons light corn syrup
2 teaspoons cocoa powder
4 tablespoons rum

Recipe

1 combine cookie crumbs, sugar, 1 cup chopped walnuts, corn syrup, rum and cocoa.
2 mix well.
3 form into 1 inch balls.
4 roll balls in reserved walnuts.
5 set aside to air dry for about an hour.
6 store in an airtight container.

Stuffed Banana!

Total Time: 13 mins Preparation Time: 3 mins Cook Time: 10 mins

Ingredients

Servings: 1
1 banana
1 ounce chunky peanut butter
1 ounce chocolate chips

Recipe

1 grab a ripe banana, lay it on it's back (curved side up) create a slit through the skin.
2 gently open up skin and:
3 insert about a ounce of chunky peanut butter.
4 insert about a ounce of chocolate chips.
5 gently close up banana.
6 wrap in foil.
7 cook in a preheated oven of 450 for 10 minutes.
8 take out, remove foil.
9 open up banana (like a baked potato) and eat with a spoon!
10 fantastic!

Rum Balls

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

1 cup semisweet chocolate piece, melted
1/3 cup powdered sugar
3 tablespoons corn syrup
1/3 cup rum or 1/3 cup bourbon
2 1/2 cups vanilla wafer crumbs or 2 1/2 cups chocolate wafer crumbs
1 cup walnuts, finely chopped
3 tablespoons sugar
2 tablespoons unsweetened cocoa

Recipe

1 combine melted chcolate, powdered sugar, corn syrup and rum or bourbon.
2 stir in wafer crumbs and walnuts, blending well.
3 shape into 1 inch balls.
4 in a small bowl, combine cocoa and sugar.
5 roll balls in cocoa mixture.
6 store in an airtight container at least 1 day before serving.

Sour Cream Chocolate Cake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

Servings: 8
1 cup walnuts (optional)
1 1/2 cups sugar
2 1/2 cups flour
1 1/2 cups sugar
2 cups sour cream (thick)
1 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon salt
3 tablespoons chocolate, grated and melted
7 egg yolks
1 egg

Recipe

1 sift flour, soda,walnuts (optional) and salt together.
2 mix eggs, chocolate, sugar, vanilla, and sour cream together.
3 fold egg mixture into flour mixture.
4 pour into 9x12 greased pan or 2 8-inch cake tins.
5 bake at 350 for 45 minutes or until done.
6 cool and frost.
7 ** can use 3 eggs separated instead of 7 yolks and 1 egg .

Sour Cream Chocolate Dessert

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

Servings: 8
8 ounces sour cream
1/2 cup powdered sugar
1 (4 5/8 ounce) package chocolate pudding, prepared

Recipe

1 mix sour cream and powdered sugar. spread 1/3 over crust.
2 layer pudding on top.
3 layer last 2/3 sour cream mixture.
4 chill.

Out Of This World Waffles, The Healthier Chocolate Version

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

1 cup flour
1 cup whole wheat flour
1/2 cup old fashioned oats
1/4 cup chickpea flour (optional) or 1/4 cup other bean flour (optional)
1 tablespoon baking powder, plus
1 teaspoon baking powder
1/2 cup cocoa powder
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1 tablespoon ground flax seeds
1 teaspoon vanilla extract
2 eggs
2 cups water
1/2 cup vegetable oil
1/4 cup dark chocolate chips
1 cup frozen berries

Recipe

1 1. mix dry ingredients.
2 2. beat egg slightly, mix egg with other wet ingredients.
3 3. whisk wet into dry, do not over mix.
4 4. add chocolate chips.
5 5. cook in waffle maker.
6 6. thaw frozen berries in a bowl in microwave. as they melt, they make their own syrup. this is a great topping instead of sugary syrups.
7 7. note: the bean flour can be omitted, it just is an easy way to sneak in healthy protein and make the sugars impact less for the sugar-sensitive.

Hidden Treasures Chocolate Souffles

Total Time: 26 mins Preparation Time: 10 mins Cook Time: 16 mins

Ingredients

Servings: 2
1/2 cup semisweet chocolate morsel
2 tablespoons butter
1 tablespoon baking cocoa
1 large egg, separated
1/2 teaspoon vanilla extract
2 tablespoons granulated sugar
2 creamy caramel candies (treasures)
powdered sugar (to garnish)

Recipe

1 preheat oven to 400°f (205°c). spray 2 (6-ounce) ramekins or custard cups with nonstick cooking spray; coat lightly with granulated sugar.
2 microwave morsels, butter and cocoa in medium, microwave-safe bowl on high (100%) power for 45 seconds; stir. microwave at additional 10-second intervals, stirring until smooth. stir in egg yolk and vanilla extract.
3 beat egg in small mixer bowl until soft peaks form. gradually beat in 2 tablespoons granulated sugar until stiff peaks form. stir 1/4 of egg mixture into chocolate mixture to lighten. fold in remaining egg mixture gently but thoroughly. spoon into prepared ramekins, filling about 3/4 full. drop one treasure into center of each soufflé; press in slightly. place soufflés on baking sheet.
4 bake on center oven rack for 16 to 20 minutes or until puffed and center still moves slightly. sprinkle with powdered sugar. serve immediately.

No Bake Peanut Butter Cups

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

1 2/3 cups icing sugar
1/2 cup butter
1 1/2 cups graham cracker crumbs
1 cup peanut butter
1 (12 ounce) package chocolate chips

Recipe

1 cream together butter and peanut butter; mix well.
2 to this mixture, add the graham cracker crumbs and icing sugar in small quantities at a time.
3 spread this peanut butter mixture into a greased 9 x 13 pan.
4 melt the chocolate chips over hot water and then spread over the peanut butter mix.
5 refrigerate over night to set.
6 cut into small squares and serve.

Out-of- Bounds Candy Bars

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

1 1/2 cups unsweetened coconut
1/2 cup milk
2 teaspoons gelatin
1 teaspoon cornstarch
1 teaspoon vanilla
1 cup powdered milk
1/3 cup cocoa
2 tablespoons paraffin wax
1/2 cup water
1 tablespoon vegetable oil
1 tablespoon liquid sugar substitute

Recipe

1 combine 1/4 cup coconut with milk,gelatin and cornstarch in blender.
2 blend until smooth.
3 pour into saucepan.
4 cook on medium , stirring until slightly thickened.
5 remove from heat
6 stir in vanilla and remaining coconut.
7 form into 8 bars and set aside to cool.
8 combine milk powder, cocoa and wax in blender.
9 blend to soft powder.
10 place on top og double boiler and add water,stirring to blend.
11 add vegetable oil
12 place over hot water (not boiling) and cook stirring until wax is completely dissolved and mixture is smooth and creamy.
13 remove from heat
14 stir in sugar substitute and let cool.
15 dip bars into chocolate shaking off excess.
16 place on lightly greased waxed paper.
17 allow to cool
18 wrap and store in a cool place.

Poached Pears With Rose And Grape

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

Servings: 4
4 pears, pared
3 cups grape juice
2 cups purified water
60 ml fresh lemon juice
120 ml rose syrup
2 drops red food coloring

Recipe

1 combine ingredients in a deep sauce pot.
2 heat until very hot, and then carefully drop pears into liquid.
3 keep turning to ensure even coverage.
4 poach for 20 minutes.
5 when pears are ready, carefully remove with a slotted spoon and place in clean container, cover and refrigerate until cold.
6 serve with cheese and parma ham or with a chocolate, champagne or yogurt sauce.

Sour Cream Chocolate Cake

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

Servings: 6
1 1/4 cups sugar
1 3/4 cups flour
4 tablespoons cocoa
1/2 teaspoon salt
1 1/2 cups sour cream
2 tablespoons butter, melted
2 eggs
2 teaspoons baking soda
4 tablespoons water, boiling

Recipe

1 sift together sugar,salt,flour and cocoa.
2 add sour cream and melted butter
3 add eggs
4 beat until smooth lastly add baking soda in the boiling water beat some more
5 pour into buttered floured 9 inch pan
6 bake 350 for 30 -35 minutes.

Sour Cream Chocolate Chip Cookies

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 tablespoon packed light brown sugar
1/2 cup sour cream
1 egg
1 teaspoon vanilla extract
12 ounces chocolate chips

Recipe

1 2 cups flour.
2 1/2 tsp baking soda.
3 1/2 tsp baking powder.
4 1/2 tsp salt.
5 combine in a small bowl.
6 2/3 cup butter.
7 1/2 cup sugar.
8 1/2 packed light brown sugar.
9 1 tablespoon packed light brown sugar (yes it is 1/2 plus 1 tablespoon).
10 combine in a large bowl and beat until creamy.
11 to large bowl add each item below and blend:.
12 1/2 cup sour cream.
13 1 egg.
14 1 teaspoon of vanilla extract.
15 now add 1/3 flour mixture and stir.
16 add another 1/3 four mixture and stir.
17 add remaining 1/3 flour mixture and stir.
18 add one package of chocolate chips and stir.
19 add nuts if desired (i don't).
20 place on a lightly greased cookie sheet by the teaspoon, 2 inches apart.
21 bake at 350 for 10 minutes.
22 makes 40-50 cookies.

Sour Cream Chocolate Cupcakes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup sour cream
1/4 cup shortening
1 cup water
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking powder
2 eggs
4 ounces unsweetened baking chocolate, melted and cooled
4 cups powdered sugar
1 cup butter or 1 cup margarine, softened
3 tablespoons milk
1 1/2 teaspoons vanilla
3 ounces unsweetened baking chocolate, melted and cooled

Recipe

1 heat oven to 350°f line 36 regular-size muffin cups with paper baking cups. in large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. beat on high speed 3 minutes, scraping bowl occasionally. divide batter evenly among muffin cups, filling each 1/2 full.
2 bake 20 to 25 minutes or until toothpick inserted in center comes out clean. remove from pan; place on cooling rack. cool completely.
3 in medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable. if necessary, stir in additional milk, 1 teaspoon at a time. spread frosting over cupcakes.

Peppermint-stick Pie

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

Servings: 8
3 pints peppermint ice cream
1 chocolate crumb pie shell
12 ounces chocolate fudge topping (1 12-ounce jar fudge ice cream topping)
coarsely crushed peppermint candy cane (or striped peppermint candies) (optional)

Recipe

1 in a chilled bowl, stir ice cream until softened.
2 spoon icecream onto a pie shell, spreading evenly. return to freezer for at least four hours.
3 to serve, warm the fudge topping in a microwave oven according to directions on jar. let pie stand at room temperature for 5 minutes before slicing. serve with warmed topping and if desired, sprinkle with crushed candies.

Hidden Treasure Truffles

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

2 (350 g) packages semi-sweet chocolate chips
1 (300 ml) can sweetened condensed milk (not evaporated milk)
2 teaspoons vanilla
1 (225 g) package milk chocolate-covered caramel candies (i use rollos or regular caramels cut in half)
1 (225 g) package milk chocolate, chocolate or 1 (225 g) package semi-sweet chocolate chips
2 tablespoons shortening

Recipe

1 melt semi-sweet chips and sweetened condensed milk over low heat, stirring constantly until smooth.
2 remove from heat. stir in vanilla.
3 chill 2 hours. shape into small balls around chocolate covered caramels, about 1 inch diameter.
4 chill balls about 1 hour or until firm. melt chips and shortening together, stirring until smooth. dip truffle balls, one at a time into melted chocolate to cover completely.
5 gently shake off excess coating. place on waxed paper-covered tray. if desired sprinkle some truffles with chopped nuts immediately after dipping.
6 let stand or refrigerate until set, about 10 minutes. if desired, drizzle some truffles with melted chocolate from a spoon or icing bag to decorate. store loosely covered in a cool dry place up to 2 months.

Sour Cream Chocolate Cake

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

Servings: 12
3/4 cup vegetable oil
1 egg
2 teaspoons vanilla extract
1 cup packed light brown sugar
2 (1 ounce) squares semisweet baking chocolate, melted
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 tablespoon baking soda
1/2 teaspoon salt
1 cup warm water
1 cup sour cream

Recipe

1 preheat the oven to 350 degrees. grease and flour 2-8 inch round pans. in a large bowl, beat oil, egg and vanilla for 1 minutes at medium speed, add sugars and beat 1 more minute. add melted chocolate and beat 1 more minute.
2 in a small bowl, combine flour, cocoa powder, baking soda and salt. add that to the chocolate mixture in batches, alternating with water. beat well after each addition. add sour cream and mix well. pour into pans and bake 30-35 minutes. cool for 10 minutes, then remove from pans and let them cool completely before frosting.

Rugetella

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

6 ounces cold unsalted butter, cut into 1/2-inch pieces
8 ounces cream cheese
2 cups all-purpose flour
1/2 teaspoon table salt
1 cup toasted hazelnuts
1/2 cup nutella
1 large egg yolk
1 tablespoon water
3 tablespoons sanding sugar or 3 tablespoons granulated sugar

Recipe

1 place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. mix on low speed until the cream cheese is broken down but butter is still chunky.
2 on low speed, add flour and salt, and mix until crumbly and just beginning to hold together, about 20 seconds. there should still be some small pieces of butter visible.
3 divide dough into two equal parts. form each part into a flattened rectangle, and wrap in plastic wrap. transfer to the refrigerator to chill 5 hours or overnight.
4 preheat oven to 350ã¢â??â?°. spread hazelnuts on a baking sheet; toast until golden and fragrant, 10 to 15 minutes. wrap hazelnuts in tea towel and rub vigorously to get skin off. finely chop hazelnuts.
5 in a small bowl, add nutella and chopped hazelnuts, stir to combine. in a separate bowl, beat egg yolk with the water, and set aside.
6 line a 9-by-13-inch baking pan with parchment paper so it’ll have a 2-inch over hang along the length of the pan.
7 place a rectangle of dough between two 9-by-13-inch pieces of waxed paper; roll dough into a rectangle the size of the baking pan. line prepared baking pan with dough. spread dough evenly with nutella nut mixture. roll remaining rectangle of dough into a rectangle the size of the baking pan; place on top. trim the edges of the dough so they are even. brush the top of dough with eggyolk mixture, and sprinkle with sugar.
8 bake until golden, about 30-35 minutes, rotating halfway through. cool on a wire rack. cut into 24 rectangles, approximately 1 x 3-3/4 inches each.

Sour Cream Chocolate Cake

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

1 cup cocoa
1 cup water, boiling
1 cup butter, softened
2 1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups cake flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
2 cups semi-sweet chocolate chips
1/2 cup butter
1 cup sour cream
1 teaspoon vanilla extract
4 -5 cups confectioners' sugar

Recipe

1 dissolve cocoa in water and set aside.
2 in a mixing bowl, cream butter and sugar.
3 add eggs, one at a time beating well after each. add vanilla.
4 combine flour, baking soda, baking powder, and salt.
5 add dry ingredients to wet mixture alternately with cocoa mixture and sour cream.
6 pour into 3 greased and floured 9" round cake pans.
7 bake at 350 for 30-35 minutes or until toothpick comes out clean.
8 cool for 10 minutes and remove from pans.
9 cool completely before frosting.
10 frosting:.
11 in heavy saucepan melt chocolate chips and butter over low heat.
12 cool 5 minutes.
13 place in a mixing bowl and add sour cream and vanilla. mix well.
14 add sugar and beat until light and fluffy.
15 spread between layers and over top and sides of cake.
16 leftovers must be refrigerated.

Rugelach

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

8 ounces cream cheese, at room temperature
1/2 lb unsalted butter, room temperature
1/4 cup granulated sugar, plus
9 tablespoons granulated sugar, for topping
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon, divided
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed
1 egg
1 tablespoon milk, for egg wash

Recipe

1 cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. add 1/4 cup granulated sugar, the salt, and vanilla. with the mixer on low speed, add the flour and mix until just combined. dump the dough out onto a well-floured board and roll it into a ball. cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
2 to make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
3 on a well-floured board, roll each ball of dough into a 9-inch circle. spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. press the filling lightly into the dough. cut the circle into 12 equal wedgesâ??cutting the whole circle in quarters, then each quarter into thirds. starting with the wide edge, roll up each wedge. place the cookies, points tucked under, on a baking sheet lined with parchment paper. chill for 30 minutes.
4 preheat the oven to 350 degrees f.
5 brush each cookie with the egg wash. combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. bake for 15 to 20 minutes, until lightly browned. remove to a wire rack and let cool.

Sour Cream Chocolate Chip Coffee Cake

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

Servings: 12
1 cup butter
1 cup sugar
3 eggs
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking powder
1 pinch salt
1 cup sour cream
1 teaspoon vanilla
1 cup chocolate chips
1/2 cup pecans, chopped
1/2 cup chocolate chips
1/2 cup light brown sugar
1 teaspoon cinnamon

Recipe

1 .cuream butter and sugar.
2 beat in eggs, one at a time.
3 sift flour, baking powder, soda and salt together.
4 add dry ingredients, alternating with sour cream.
5 beat in vanilla.
6 stir in chocolate chips.
7 mix tlast three ingredients together to make topping.
8 spread 1/2 batter into a greased and floured 10 inch tube pan. sprinkle withy 1/2 topping.
9 repeat.
10 bake at 375 for 35 to 45 minutes.

Spiced Snack Mix

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

3 quarts warm popped popcorn
1/4 cup powdered sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup candy covered plain chocolate candies
1/2 cup dry roasted peanuts or 1/2 cup cashews

Recipe

1 combine powdered sugar, cinnamon, and ginger; sprinkle over warm popcorn, tossing well.
2 add candy and nuts; toss again.

Raspberry Summer Sensation Dessert

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

Servings: 12
2 cups raspberry sorbet (i used president's choice fat free raspberry gelato and it worked great) or 2 cups sherbet (i used president's choice fat free raspberry gelato and it worked great)
1 cup cold milk
1 (106 g) package instant vanilla pudding (or try chocolate for an extra special treat!)
3 cups cool whip, thawed
1 cup raspberries

Recipe

1 line a 9x5 inch loaf pan with foil, spoon sorbet into pan and put in the freezer for 10 minutes.
2 pour milk into a large bowl and add dry pudding mix. whisk until well blended and fold in whipped topping.
3 spread pudding mixture over sorbet in pan.
4 freeze for at least 3 hours or overnight. wrap securely and label if freezing longer than 24 hours.
5 unmold loaf pan onto a serving platter and top with fresh raspberries just before serving. it will be easier to cut if it rests for 15 minutes.
6 enjoy!

Rum Ball

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

Servings: 20
1 tablespoon butter
250 g dark cooking chocolate
1 egg yolk
2 tablespoons rum
200 g corn flakes
2 tablespoons raisins

Recipe

1 mix well all ingredients except corn flakes. make it like a ball with two spoon. after that put it into rice chocolate.
2 after all put it into refrigerator.
3 enjoy it -- .

No Bake Energy Bites

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

1 cup old-fashioned oatmeal (dry)
1/2 cup chocolate chips
1/2 cup peanut butter
1/2 cup ground flax seeds
1/3 cup honey
1 teaspoon vanilla

Recipe

1 mix everything above in a medium bowl until thoroughly incorporated. let chill in the refrigerator for half an hour. once chilled, roll into balls and enjoy! store in an airtight container and keep refrigerated for up to 1 week.

Rum Balls

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

4 ounces semisweet chocolate, melted
1 (200 g) package chocolate wafers, crushed
3 tablespoons sweetened condensed milk
1/3 cup rum
1 teaspoon vanilla

Recipe

1 mix all ingredients together.
2 if mixture is too soft, allow mixture to stand and set until mixture becomes solid enough to form into balls, about 1/2 hour to 1 hour.
3 roll into balls, 1 tablespoon at a time. balls can then be rolled into coco, candy sprinkles or sprinkled with powdered sugar.

Souffle Of Chocolate Torte

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

Servings: 12
9 ounces semisweet chocolate
9 ounces butter or 9 ounces margarine
6 eggs, extra large
6 tablespoons potato starch
1/3 cup sugar
1 tablespoon matzo cake meal
1 cup heavy cream, cold
1 tablespoon honey
1 pint berries, cleaned and stemmed

Recipe

1 preheat oven to 350 degrees.
2 melt the chocolate with the butter or margarine. cool for five minutes. beat in the egg yolks and starch. beat the egg whites until they just hold a shape. add the sugar and beat until firm. fold the whites into the chocolate until well incorporated.
3 grease a 9 inches springform pan. paper the bottom, grease it and dust the interior of the pan with cake meal. pour batter into pan. bake for 30 minutes, until the cake pulls away from the sides of the pan and a tester inserted in the center comes out moist but clean.
4 cool for 10 minutes on a rack. run a knife around the edge and remove the sides of the springform. invert onto a serving plate, and remove the bottom of the pan. cool completely.
5 beat the cream to a soft peak. add the honey and beat until barely firm. serve the cooled cake dolloped with whipped cream accompanied by fresh berries.

Raspberry Streusel Bars

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

Servings: 16
1 1/4 cups quick oats, uncooked
1 1/4 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
7/8 cup margarine, melted
1 cup raspberry jam or 1 cup preserves
3/4 cup chocolate chips, divided
1/4 cup toasted chopped almonds

Recipe

1 preheat oven to 350°f.
2 combine oats, flour brown sugar, baking powder and salt in large bowl.
3 stir in margarine until mixture is crumbly (reserve 1 cup crumb mixture onto bottom of an 8" square pan). bake 10 minutes.
4 spread raspberry fruit evenly over baked crust within 1/4 inch of edges.
5 sprinkle with 1/2 cup chocolate chips.
6 combine reserved crumb mixture with remaining 1/4 cup chocolate chips and almonds.
7 sprinkle over fruit mixture, pressing lightly into fruit.
8 bake 30 to 35 minutes or until golden brown.
9 cool completely on wire rack.
10 cut into squares and serve.

Pot Roast Aragonese

Total Time: 3 hrs 50 mins Preparation Time: 20 mins Cook Time: 3 hrs 30 mins

Ingredients

Servings: 10
3 lbs boneless bottom round roast or 3 lbs other pot roast
2 tablespoons flour
salt
2 tablespoons oil
1 large onion, sliced
2 cloves garlic, crushed
2 cups water
2 cloves
1 tablespoon vinegar
1 tablespoon catsup
1 teaspoon cinnamon
1 bay leaf
1/2 ounce unsweetened chocolate

Recipe

1 sprinkle meat with mixture of flour and 1/2 teaspoons salt.
2 in heavy pot pan, brown meat in hot oil.
3 remove from pan.
4 add onion and garlic to pan and stir until lightly browned.
5 add back roast to pan.
6 add remaining ingredients to pot except chocolate.
7 bring to a boil then reduce heat, cover and, turning meat occasionally, simmer 2 1/2 to 3 hours until tender.
8 remove meat and keep warm.
9 discard cloves and bay leaf; skim off fat if necessary.
10 if necessary, add water to pan liquid to make at least 2 cups.
11 add chocolate; stir over med.
12 -highheat until chocolate melts and gravy has thickened.
13 add salt to taste.
14 serve sauce over thinly sliced meat.

Spicy Applesauce Cake

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

2 cups all-purpose flour
1 1/2 cups sugar
1 tablespoon baking cocoa
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon ground cloves
1 teaspoon salt
1/2 cup shortening
2 cups applesauce
2 eggs, lightly beaten
1/2 cup semi-sweet chocolate chips
1/2 cup walnuts (optional)
1 cup raisins
1/2 cup semi-sweet chocolate chips
1/2 cup chopped walnuts (optional)
2 tablespoons brown sugar

Recipe

1 in a mixing bowl, combine dry ingredients.
2 add shortening, applesauce and eggs; beat until well mixed.
3 stir in chocolate chips, nuts and raisins.
4 pour into a greased 13 x 9" baking pan.
5 combine topping ingredients and sprinkle over batter.
6 bake at 350 for 35-40 minutes.

Sort Of Oatmeal

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

2 cups rolled oats, not the quick kind
1/4 cup cracked wheat
2 tablespoons oat bran
1/4 cup wheat bran
1/4 cup barley
1 cup steel cut oats
1/4 cup flax seed
frozen berries (optional) or chocolate chips (optional) or raisins (optional) or honey (optional)

Recipe

1 combine all ingredients in a storage container.
2 for one serving, measure out 1/2 cu dry ingredients into deep cereal bowl.
3 add 1/2-3/4 cu water.
4 if desired, add frozen berries here.
5 microwave on high for 1-2 minutes. watch it carefully the first time because this cereal expands.
6 add splash of milk,raisins, chocolate chips, honey, half and half or even coffee creamer to give it taste. experiment and make it your own.

Knife And Fork's Pear And Chocolate Dessert

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

Servings: 6
2 (16 ounce) cans pear halves
8 ounces semisweet chocolate
1 ounce unsweetened chocolate
1/3 cup sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream, ch illed

Recipe

1 drain pears, reserving syrup.
2 melt chocolates with 4 tablespoons pear syrup.
3 let chocolate syrup cool.
4 whip cream with sugar and vanilla extract until stiff peaks form.
5 put pears in a large serving dish or individual dishes.
6 cover with whipped cream.
7 spoon chocolate over whipped cream.
8 chill until serving time.

Spicy Anise Cookies With Lemon Icing

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

3 1/4 cups flour
3/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup light brown sugar, packed
1/2 cup dark corn syrup
1 large egg
1 teaspoon grated lemon zest (rind)
1/2 cup butter, melted
1/2 ounce unsweetened chocolate, melted
1 teaspoon anise extract
1/2 cup sour cream
3 cups powdered sugar
4 tablespoons butter, softened
1/2 teaspoon salt
1/4 cup fresh lemon juice
1 tablespoon grated lemon zest (rind)

Recipe

1 in a medium bowl, combine flour, baking soda, cinnamon, nutmeg, allspice, cloves and salt. set aside.
2 in a large mixing bowl, combine brown sugar, dark corn syrup, egg and lemon zest.
3 add butter, chocolate and anise extract; mix well. stir in sour cream.
4 gradually add flour mixture to wet ingredients; stir until just combined and a ball forms.
5 roll dough out on a floured surface to 1/8 inch thickness. cut with 2 inch cookie cutter. place about 1 inch apart on lightly buttered cookie sheets. bake at 350° f for 10 to 12 minutes or until golden brown. cool on racks. glaze with lemon icing.
6 lemon icing: in a small mixing bowl, combine all ingredients until smooth. to thin icing, add 1 to 2 teaspoons milk. to thicken icing, add 1 to 2 tablespoons of powdered sugar.

Mr. Pete's Chocolate Fudge Sauce

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

1 3/4 cups heavy cream
3/4 cup brown sugar
1/4 cup butter, cut into small pieces
2 3/4 cups semi-sweet chocolate chips
1/8 teaspoon sea salt
1 teaspoon vanilla extract

Recipe

1 in a heavy bottomed saucepan over low heat, bring the cream just to a boil.
2 add the brown sugar and stir just until it dissolves.
3 add small pieces of butter and mix until completely melted.
4 add in the chocolate chips. wait a few minutes so that chocolate is very soft before folding it in with a spatula.
5 stir in the salt and vanilla extract and blend until well incorporated.
6 let cool for 15 minutes; it will thicken as it cools.
7 *cook's note: can be stored up to 1 week in the refrigerator in a glass jar. heat until warm but not hot, before serving.

Sorta Healthy Chocolate Cake,or Muffins

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

Servings: 12
1 lb chocolate cake mix
1 (15 ounce) can pumpkin
1 cup water
2 tablespoons cocoa powder
2/3 cup powdered sugar

Recipe

1 preheat oves to 350.
2 it is important to not follow cake mix directions.
3 mix everything in bowl, but powdered sugar.
4 spray 9x11 pan with nonstick spray.
5 pour into pan,and bake according to cake mix pan size directions on box.
6 cool cake at room temperature.
7 dust with powdered sugar,and serve.
8 you can add mix ins if you're not too worried about calories.or frost with regular frosting.this will make a moist rich dense cake.i might even do this with brownies.

No Bake Ricotta Pie

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

1 ready made graham cracker pie crust
1 lb ricotta cheese
3/4 cup confectioners' sugar
1 teaspoon almond extract
1 cup toasted almond
1/2 cup semi-sweet chocolate chips
1 1/4 cups heavy cream

Recipe

1 combine ricotta, confectioner’s sugar, and almond extract in a bowl and set aside.
2 combine almonds and chocolate. chop together in a food processor; do not chop too fine.
3 fold together cheese mix and chopped almond & chocolate and chill.
4 whip heavy cream until stiff. fold into ricotta and chocolate mix half at a time.
5 spoon into crust and let sit overnight before serving.
6 serve with chocolate sauce, if desired.

Shake-it-up Ice Cream

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

Servings: 8
1 cup homemade gourmet vanilla vibe sweet pantry staple mix (or chocolate, chocolate mochoa)
2 1/2 cups whole milk (no substitute)
2/3 cup sweetened condensed milk
1 (5 lb) bag ice
1 (4 lb) box rock salt

Recipe

1 tools needed:.
2 1 1-quart zip top freezer bag.
3 1 1-gallon zip top freezer bag.
4 towels.
5 mittens or gloves.
6 1. in large bowl, combine sweet pantry mix with milk; stir until well blended. add condensed milk; stir until completely.
7 dissolved. pour mixture in 1-quart zip top bag; seal tightly.
8 2. fill the 1-gallon zip top bag with ice about 1/3 full, add 1/8 cup rock salt, add the sealed quart bag of ice cream. fill bag with.
9 more ice and rock salt, leaving enough room to close the bag; seal tightly.
10 3. wrap towels around bag and with gloved hands, shake the bag for 10 minutes.
11 4. ice cream will be soft; lay bag on flat surface for 30 minutes until ice cream is firm.

Friday, February 27, 2015

Knock Your Socks Off Chocolate Sauce

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

2 cups sugar
1 cup cocoa
3/4 cup water
4 tablespoons butter
2 eggs
1 tablespoon pure vanilla extract
1 teaspoon imitation butter flavor extract

Recipe

1 mix the sugar and cocoa in a small saucepan until well blended.
2 over medium heat, slowly add the water and mix well.
3 simmer for five minutes.
4 remove from heat and add butter.
5 mix well until butter has completely melted and is incorporated in the chocolate sauce.
6 cool.
7 whisk eggs in a small bowl.
8 slowly add eggs to the chocolate sauce and mix well.
9 return to heat until very hot, but not boiling.
10 remove from heat and add vanilla and imitation butter extract.
11 stir well.
12 can be refrigerated in a sealed container for up to seven days.

Pot De Creme

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

Servings: 5
1 egg
2 tablespoons sugar
1 dash salt
3/4 cup half-and-half cream
1 cup semi-sweet chocolate chips
1 teaspoon vanilla extract
whipped cream (optional)

Recipe

1 in a small saucepan, combine the egg, sugar and salt. whisk in cream. cook and stir over medium heat until mixture reaches 160 and coats the back of a metal spoon.
2 remove from the heat; whisk in chocolate chips and vanilla until smooth. pour into small dessert dishes. cover and refrigerate 8 hours or overnight. garnish with whipped cream if desired.

Mrs. Bush's Hot Chocolate

Total Time: 6 mins Preparation Time: 2 mins Cook Time: 4 mins

Ingredients

Servings: 4
6 tablespoons unsweetened cocoa
6 tablespoons sugar
1 pinch salt
2 1/2 cups milk
2 1/2 cups light cream
1/2 teaspoon vanilla (or more)
1 pinch cinnamon (optional)
whipped cream
orange zest

Recipe

1 in a medium sized pot- mix cocoa, salt, and sugar.
2 add milk. heat to dissolve.
3 add light cream, cinnamon, vanilla. heat to just under boiling.
4 mix very well and pour into warm mug.
5 top with whipped cream, cocoa powder, and fine orange zest.

No Bake Maltesers Slab

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

4 ounces margarine or 4 ounces butter
3 tablespoons syrup
5 ounces milk chocolate or 5 ounces dark chocolate
8 ounces graham crackers (digestives crushed)
8 ounces chocolate covered malted milk balls, chopped (maltesers)
14 ounces chocolate (i use but you could use dark or milk) or 14 ounces milk chocolate (i use but you could use dark or milk) or 14 ounces dark chocolate (i use but you could use dark or milk)

Recipe

1 melt together margarine or butter, syrup and 5 ounces milk or dark chocolate.
2 add crushed graham crackers and chopped maltesers. i normally 1/2 them with scissors.
3 mix well.
4 spread into a lined swiss roll tin.
5 melt 14 ounces chocolate cover the top; leave to set.
6 cut into squares.
7 cooking time is approximate setting time.

Shake Your Bon Bons!

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

1 quart coffee ice cream (chocolate works, too!)
14 ounces dark chocolate, chopped (semisweet or bittersweet)
2 ounces chocolate, chopped

Recipe

1 line a baking sheet with plastic wrap and freeze the empty pan.
2 dip a melon baller or a cookie scoop in hot water and scoop a 1â?? ice cream ball.
3 place the ball on the frozen baking sheet.
4 repeat for 40 balls. (work quickly!).
5 place the tray in the freezer for a least 1 hour until they set.
6 using a 1 foot square piece of foam, skewer each ball with a toothpick and stand it upright in the foam.
7 repeat for all 40, working quickly.
8 return the ice cream balls to the freezer and re-freeze until completely set.
9 in the meantime, place the chopped dark chocolate in a small bowl over a saucepan of simmering water. stir the chocolate until it melts completely smooth.
10 set the melted chocolate aside until it is barely warm. this is the important part. too hot and it will run right off the ice cream. too cold and it will harden and be unusable.
11 coat the ice cream balls completely in the melted chocolate.
12 hold to drip clean and stand back on the foam. (you may need to do this in sections to prevent melting.).
13 when all are done, freeze once again for at least 30 minutes.
14 meanwhile, melt the chocolate in a different bowl, using the same method.
15 pour the chocolate into a small plastic storage bag and stab a hole in the corner with a toothpick. (scissor cut will be too much!).
16 drizzle the chocolate in angled â??stripesâ?? back and forth across each ball.
17 freeze once again for at least 30 minutes.
18 once plated, serve immediately.

Slice Of Sin

Total Time: 48 hrs 15 mins Preparation Time: 15 mins Cook Time: 48 hrs

Ingredients

8 ounces semisweet chocolate (use a good brand)
1/2 cup strong brewed coffee
1/2 lb butter
1 cup sugar
4 eggs, beaten
1 cup heavy cream

Recipe

1 preheat oven to 350°.
2 line a glass loaf pan w/foil; butter the foil.
3 in the top of a double boiler, melt the chocolate in the coffee.
4 add the butter& sugar, stirring until the butter is melted.
5 cool the mixture for 10 minutes.
6 beat in the eggs 1 at a time.
7 pour the mixture into the prepared loaf pan.
8 bake until a crust forms on top, approximately 35-45 minutes.
9 let cool slightly then set the loaf pan in enough cool water to come halfway up the pan.
10 make sure the water isn't cold, it could crack your pan.
11 i usually have it a little warmer than"luke warm" for a minute or so, then dump that water and use cool.
12 so far that has worked for me.
13 the dessert will rise& fall as it cools.
14 when cool, wrap the pan well in foil& refrigerate for at least 2 days or up to 2 weeks.
15 when ready to serve, beat the cream until stiff (can flavor with 2-3 tsp brandy, but i just used vanilla& a little sugar).
16 unmold the loaf& slice.
17 garnish w/cream.

Kamish Bread

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

Servings: 24
1/4 lb margarine
1/2 cup sugar
2 g sugar substitute
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla
2 cups flour
3 teaspoons baking powder
1/2 cup nuts, chopped (optional)

Recipe

1 preheat oven to 350 degrees.
2 beat margarine, eggs, sugar. add vanilla, salt, and 1 1/2 cup flour until absorbed. mix 1/2 cup flour with baking powder. add to mixture.
3 if chocolate is desired, add cocoa to a few tablespoons of mixture. form into small cylinder.
4 if nuts are desired, mix into plain dough by hand.
5 keep hands very wet. form into loaves. for chocolate loaves, surround chocolate cylinder with plain dough.
6 bake 25 minutes. slice into 1/2" pieces. cook 10 minutes.
7 flip slices, turn off oven and return to the oven. leave in as long as you can bear to, at least an hour. preferrably overnight.

Mr. Steward's Favorite Hot Cocoa

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

Servings: 2
3 cups milk
1/3 cup unsweetened cocoa powder
1/4 cup sugar
1 pinch salt
1 pinch cinnamon
2 teaspoons vanilla extract

Recipe

1 place cocoa, sugar and salt in a saucepan.
2 add 2/3 cup milk and heat while stirring to make a thick chocolate paste.
3 add remainder of milk and vanilla.
4 heat until hot.

Shannon's Chocolate Orange Cranberry Trifle

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

Servings: 12
1 1/3 cups flour
1 teaspoon baking soda
1 1/4 teaspoons salt
3/4 cup sugar
1 large orange, grated peel only
6 tablespoons butter, cut into 1 " pieces
2 large eggs
1 large orange, juice only
1 1/4 cups fresh sliced cranberries
1 chocolate terry's chocolate tobler oranges or 1 milk chocolate, whacked,unwrapped,and chopped into small pieces (or half of each)
1 package orange pudding (4 serving size)
1 package vanilla pudding mix (4 serving size)
4 cups milk
1 (8 ounce) container cool whip, thawed

Recipe

1 preheat oven to 350 degrees.
2 grease muffin pan cups.
3 mix wet ingredients the add dry, beating until just combined.
4 fill each tin 3/4 full and bake 30 minutes, or until a toothpick inserted in center of a muffin comes out clean.
5 let muffins cool completely and then slice each into at least 3 slices.
6 set aside.
7 mix together pudding ingredients in a large bowl and set aside.
8 btw, if you can't find the orange pudding mix, use 2 (4 serving size) packages vanilla pudding mix and add the zest of one orange.
9 to assemble the trifle, layer half of muffin slices, then half of chocolate orange bits, then half of pudding mixture.
10 repeat with remaining ingredients and top with cool whip.
11 refrigerate until serving time.

Sorghum Molasses Oatmeal Cookies

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

1/2 cup shortening
1 1/4 cups sugar
2 eggs
1/3 cup sorghum
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups oats
1/2 cup raisins
1/2 cup chocolate chips

Recipe

1 heat oven to 375 degrees.
2 beat shortening, sugar, eggs an sorghum.
3 stir in flour,soda,salt and cinnamon. mix well.
4 stir in oats.
5 add in raisins, chips as desired.
6 drop dough by huge tablespoons, about 3" apart on lightly greased baking sheet.
7 bake 8-10 minutes or until lightly browned.

No Bake Chocolate Cheesecake (and Not So Bad 4 U!)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

1 graham cracker pie crust (or your own)
2 (8 ounce) packages fat free cream cheese
1 (8 ounce) container fat-free cool whip
1 cup chocolate chips

Recipe

1 melt chocolate chips in the microwave for a minute, stir, then cook for another minute and stir (if it still needs more time then do more until the chips are melted... but do not burn!).
2 cube cream cheese and add to the chocolate.
3 mix with beaters until smooth.
4 fold in whip cream until completely incorporated.
5 pour into graham cracker crust.
6 refrigerate for 4 hours or until firm.

Outdoorsmen Bars

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

1 cup butter
1 1/2 cups light brown sugar, firmly packed
1 cup quick-cooking oats
1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup wheat germ
4 teaspoons orange peel
4 eggs, beaten
2 cups pecans, coarsely chopped
1 cup chocolate chips
1/2 cup dates, chopped
1/2 cup dried apricot, chopped
1/2 cup coconut

Recipe

1 preheat oven to 350 degrees.
2 cream butter with 1 cup brown sugar in a large bowl until well blended.
3 stir in the oats, flours, wheat germ and orange peel and mix well.
4 spread this mixture evenly in the bottom of a well-greased 13 x 9 inch baking dish. once spread into the pan, mash it all down until it forms a solid crust.
5 combine eggs, pecans, chocolate chips, dates, apricots, coconut and remaining 1/2 cup of brown sugar in a separate large bowl.
6 mix gently but thoroughly.
7 pour this mixture over the "crust" mixture and spread evenly.
8 bake at 300 degrees for 40-45 minutes or until browned on top.
9 allow to cool completely and cut into bars.
10 store in airtight container.

Knickerbocker Glories

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

2 large ice cream cones
4 teaspoons vanilla ice cream or 4 teaspoons strawberry ice cream
2 scoops vanilla or 2 scoops strawberry ice cream
2 teaspoons strawberry jam
2 small strawberries, sliced
1 small peach, sliced
heavy cream, whipped,to garnish
milk chocolate, grated or shaved,to garnish

Recipe

1 put a teaspoon of strawberry jam in the bottom of each cone, then a teaspoon of ice cream, then sliced peach, then a bigger teaspoon of ice cream, then sliced strawberries, then a scoop of ice cream.
2 top with whipped cream and grated chocolate.
3 don’t blame me if you become addicted to these things.

Skyline Chili

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

Servings: 20
2 lbs lean ground beef
1 large onion, finely chopped
15 ounces tomato sauce
32 ounces beef stock
2 tablespoons chili powder
1 tablespoon minced garlic
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon ground peppercorn
2 teaspoons cinnamon
1 teaspoon cumin
1 teaspoon salt
1 teaspoon allspice
1/2 teaspoon red pepper (cayenne)
1/2 teaspoon seasoned pepper
1/2 teaspoon ground cloves
2 ounces unsweetened chocolate
2 tablespoons cider vinegar
2 tablespoons worcestershire sauce
1 bay leaf
1 tablespoon vegetable oil

Recipe

1 1 - simmer oil, onion and minced garlic in dutch oven until softened, approx 5 minutes after oil is sizzling.
2 2 - add beef stock and ground beef, break up beef & onion with a wisk into fine texture, simmer uncovered for 20 minutes.
3 3 - add all remaining ingredients and simmer uncovered for 2 hours. stir frequently.
4 plating:.
5 2-way: serve over spaghetti.
6 3-way: serve over spaghetti and top with cheddar cheese.
7 4-way: serve over spaghetti and top with cheddar cheese and onion.
8 5-way: serve over spaghetti and top with cheddar cheese, onion, and beans.
9 note: this chili tastes even better after refrigerating overnight.

Marbled Toffee Shortbread

Total Time: 2 hrs 15 mins Preparation Time: 2 hrs Cook Time: 15 mins

Ingredients

255 g butter
110 g caster sugar
375 g plain flour
50 g butter
50 g light brown sugar
400 g condensed milk
75 g dark chocolate
75 g milk chocolate
75 g chocolate

Recipe

1 make the shortbread by mixing together the ingredients until they are crumbly.
2 press into a tin and prick all over with a fork.
3 bake in the oven (180 c, 350 f, gas mark 4) for about 15minutes.
4 gently heat the ingredients for the toffee filling, until the mixture is a light golden brown. stir continuously!
5 pour onto the cool shortbread.
6 allow to set.
7 melt the three chocolate types, and place blobs onto the toffee layer.
8 once most of the surface is covered, use a knife to swirl them together and create the marbled effect.

Slice-and-bake Chocolate Chip Shortbread

Total Time: 57 mins Preparation Time: 45 mins Cook Time: 12 mins

Ingredients

1 cup butter, softened
3/4 cup powdered sugar
1 cup miniature semisweet chocolate chips
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt

Recipe

1 beat butter until creamy. gradually add sugar, beating until smooth. stir in chocolate chips and vanilla.
2 stir together flour, baking powder and salt and gradually add to butter mixture, beating until well blended.
3 shape dough into 3 10-inch logs, wrap separately in wax paper and chill for 4 hours. cut each log into 28 slices and place slices 1 inch apart on lightly greased baking sheets.
4 bake at 350° for 10 to 12 minutes or till edges are golden. cool on wire racks.

Knockout Pie

Total Time: 5 hrs 8 mins Preparation Time: 5 hrs Cook Time: 8 mins

Ingredients

Servings: 8
1 1/3 cups graham cracker crumbs
2 tablespoons sugar
1/3 cup melted butter
1 cup sugar
1/4 cup cornstarch
2 eggs
1 egg yolk
2 1/2 cups 2% low-fat milk, divided
1 1/2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
2/3 cup heavy cream
2 tablespoons confectioners' sugar
1 tablespoon dark rum
chocolate shavings (about 1 ounce)

Recipe

1 for crust, heat oven to 375°f in a large bowl combine cracker crumbs, sugar and butter. press on bottom and sides of a 9-inch pie plate. bake 8 minutes or until edge is golden brown. cool on wire rack.
2 for filling, in a large bowl combine sugar and cornstarch; stir with a whisk. add eggs, egg yolk and about 3/4 cup milk; whisk to combine.
3 in a medium saucepan, heat remaining 1 3/4 cups milk until hot; gradually whisk into egg mixture. pour mixture back into pan; cook over medium heat, stirring with a wooden spoon, until thick and bubbly. turn to very low heat; cook and stir 1 minute. remove from heat and stir in vanilla.
4 for the vanilla custard, pour about half of the custard into a bowl and press plastic wrap on surface. for the chocolate custard, add chocolate to remaining custard in pan and whisk until smooth. pour into pie shell and press plastic wrap onto surface. chill both custards 3 hours or until cold.
5 beat cream until soft peaks form. add confectionersâ?? sugar and rum and beat until stiff (almost instantly). whisk vanilla custard and fold in whipped cream. spread on top of the chocolate layer and garnish with chocolate shavings. chill 2 hours or until firm enough to cut.

Mrs. Edison's Old Fashioned Recipe For Chocolate Caramels

Total Time: 2 mins Preparation Time: 1 min Cook Time: 1 min

Ingredients

1 cup milk
1 cup molasses
1 cup butter (small cup, size of an egg)
2 cups sugar
1/2 lb chocolate
1 teaspoon flour
2 teaspoons vanilla

Recipe

1 combine milk, molasses and butter and let boil until butter completely melts, then add 2 cups sugar, ½ pound of chocolate and a teaspoon of flour well mixed in a little water or milk.
2 let it all boil for 30 minutes but after it has boiled 10 minutes, add 2 teaspoons full of vanilla – pour in flat buttered pan and cut in squares.

No Bake Peanut Butter Chocolate Protein Bars

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

1 cup dry oats
1/4 cup unsweetened cocoa powder
6 scoops chocolate whey protein powder
1 teaspoon stevia
5 tablespoons natural-style peanut butter
1 cup fat free greek yogurt
1 teaspoon vanilla
4 tablespoons water

Recipe

1 spray baking disk with non-stick cooking spray.
2 mix all dry ingredients together.
3 add all other ingredients, except water into dry mixture and stir till mixture becomes a dough consistency.
4 slowly add water as needed until dough is easy to spread (amount will vary based on the type of protein used).
5 spread dough evenly into baking dish and refrigerate for several hours.
6 cut into 9 squares and bag individually, storing in freezer or refrigerator until ready to eat.

Mrs. Ewing's Creamy Cocoa

Total Time: 7 mins Preparation Time: 2 mins Cook Time: 5 mins

Ingredients

Servings: 2
2 tablespoons unsweetened cocoa
2 tablespoons sifted flour
2 tablespoons sugar
1 pinch salt
1 cup boiling water
1 cup boiling milk

Recipe

1 stir together in a saucepan the cocoa, flour, sugar, and salt.
2 gradually add the boiling water and let the mixture boil for 5 minutes, stirring constantly.
3 remove from heat, add the boiling milk, and serve. (strain if necessary.).

Sorghum Cracker Bars

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

3/4 cup sugar
1/2 cup sorghum
3 tablespoons milk
1 cup graham cracker crumbs
1/2 cup margarine
2/3 cup peanut butter
1/2 cup butterscotch chips
1/2 cup semi-sweet chocolate chips
non stick vegetable oil cooking spray

Recipe

1 spray a 13x9" baking pan -- with non stick vegetable spray.
2 place a single layer of waverly crackers in the bottom of pan.set aside.
3 in a large saucepan, combine the sugar, sorghum, milk, graham cracker crumbs and margarine.
4 bring ingredients to a full rolling boil over medium high heat and boil for 1 1/2 minutes.
5 immediately pour over the waverly crackers in the pan.top with another layer of crackers.
6 in a small saucepan, combine the peanut butter, chocolate, and butterscotch chips, -- melt over medium heat, stirring constantly --
7 pour over the second layer of crackers.
8 cool and cut with a sharp knife.

Planet Smoothie Chocolate Elvis

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

12 ice cubes
2 tablespoons vanilla yogurt or 2 tablespoons ice cream
2/3 cup milk
3 tablespoons chocolate syrup
2 tablespoons peanut butter
1 banana, peeled sliced

Recipe

1 mix ingredients together in a blender until smooth.

Sorority Chocolate Fudge

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

Servings: 60
4 1/2 cups granulated sugar
3/4 cup margarine
1 (12 ounce) can evaporated milk
1 (12 ounce) package semi-sweet chocolate chips
1 (12 ounce) package milk chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped nuts (optional)
1 teaspoon vanilla

Recipe

1 cream margarine and sugar with wooden spoon in 6 quart saucepan.
2 mixing thoroughly, stir in milk over medium heat(stirring constantly). evenly work from bottom of pan.
3 cook to full rolling boil(approx. 10 minutes).
4 if using candy thermometer, cook to 230 degrees. if not, cook 7 minutes from start of full rolling boil, still stirring constantly(i always do it this way and it has never failed me).
5 remove from heat and add marshmallow creme, chocolate chips and vanilla(nuts also if using).
6 beat until very think and creamy.
7 pour into an 11x16 tray which has been lightly and evenly buttered.

Mini Morsel Cupcakes

Total Time: 38 mins Preparation Time: 20 mins Cook Time: 18 mins

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup butter or 1 cup margarine, softened
2 teaspoons vanilla extract
4 large eggs
1 cup 2% low-fat milk
2 cups semi-sweet miniature chocolate chips, divided
2 1/2 cups sifted powdered sugar
1/2 cup butter or 1/2 cup margarine, softened
1/4 cup 2% low-fat milk
1 teaspoon vanilla extract

Recipe

1 for cupcakes: preheat oven to 375º f. paperline or grease 24 muffin cups.
2 combine flour, baking powder and salt in small bowl. beat granulated sugar, butter and vanilla extract in large mixing bowl until creamy. add eggs, one at a time, beating well after each addition. gradually beat in flour mixture alternately with milk. stir in 3/4 cup morsels. spoon into prepared muffin cups, filling 3/4 full.
3 bake for 18 to 20 minutes or until tops spring back when lightly pressed. cool in pans for 10 minutes on wire racks; remove to wire racks to cool completely. frost; sprinkle with remaining morsels.
4 for frosting: microwave 1 cup morsels in a medium, uncovered, microwave-safe bowl on high (100%) power for 1 minute; stir. the morsels may retain some of their original shape. if necessary, microwave at additional 10- to 15-second intervals, stirring until smooth. beat powdered sugar, butter, milk, vanilla extract and melted chocolate in small mixing bowl until creamy.

Klondike Kate's Tin Roof Pie

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

Servings: 6
1/3 cup smooth peanut butter
1/3 cup dark corn syrup
2 cups crushed corn flakes (measured after crushing)
1 pint vanilla ice cream, softened
chocolate syrup (optional)
whipped cream (optional)
1/2 cup chopped pecans (optional)

Recipe

1 to make the crust: with a fork, combine the peanut butter and corn syrup, then gradually incorporate the cornflakes. when mixture becomes hard to handle, mix with hands. pat it down and up the sides of a 9-inch pie plate. to make the pie filling: pat the softened ice cream into the crust. smooth the top with a rubber spatula. wrap the pie with plastic wrap and freeze it for at least 2 hours or until ice cream is frozen solid. to serve: dip a knife into hot water and slice the pie into servings.top with chocolate sauce, whipped cream and chopped nuts.