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Tuesday, March 31, 2015

Melted Ice Cream Mousse

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

Ingredients

  • Servings: 6
  • 1 pint chocolate ice cream
  • 1 cup whipping cream
  • 1/3 cup unsweetened cocoa powder

Recipe

  • 1 place ice cream in a medium saucepan.
  • 2 heat over low heat until melted.
  • 3 transfer to an extra large mixing bowl; cover and chill about 1 hour or until cold.
  • 4 add whipping cream to melted ice cream.
  • 5 beat with an electric mixer on high speed for 5-6 minutes or until soft peaks begin to form.
  • 6 sift cocoa powder into the chocolate mixture.
  • 7 beat on low speed for 1 minute or until combined, scraping sides of bowl twice.
  • 8 pour into serving bowl.
  • 9 cover and chill for 1-6 hours until ready to serve.

Semi-sweet Chocolate Fudge

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

  • Servings: 117
  • 4 cups sugar
  • 7 ounces marshmallow cream
  • 12 ounces evaporated milk
  • 1 tablespoon butter
  • 4 cups semi-sweet chocolate chips

Recipe

  • 1 line a 13" x 9" x 2" pan with foil.
  • 2 grease foil lightly with butter.
  • 3 in saucepan, stir sugar, marshmallow cream (fluff), evaporated milk, and butter.
  • 4 cook over medium heat, stirring constantly.
  • 5 boil and stir for 5 minutes.
  • 6 remove from heat and add chocolate chips; stir until smooth.
  • 7 pour into pan. cool until firm. peel off the foil and cut into squares.

Instant Chocolate Sauce

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • 3/4 cup golden syrup
  • 1/2 cup cocoa

Recipe

  • 1 combine warmed syrup with cocoa until smooth.
  • 2 add to mugs of warm milk for great hot chocolate, or pour over desserts like ice cream.
  • 3 yummmm.

Pistachio Cake

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

Ingredients

  • Servings: 12
  • 1/2 cup oil
  • 1/2 cup water
  • 1/2 cup milk
  • 5 eggs
  • 1 teaspoon vanilla
  • 2 packages pistachio pudding mix
  • 1 cake mix
  • 1 cup mini chocolate chip

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 grease and flour bundt pan.
  • 3 with an electric mixer, mix all ingredients except chips until well blended.
  • 4 stir in mini chocolate chips.
  • 5 pour cake mix into bundt pan.
  • 6 bake at 350 degrees for 1 hour.
  • 7 test for doneness.
  • 8 enjoy!

Mississippi Mud Cake

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

Ingredients

  • Servings: 8
  • 1 cup butter
  • 1/2 cup cocoa
  • 4 eggs
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1 1/2 cups nuts
  • 2 cups miniature marshmallows
  • 1/2 cup cocoa
  • 1/2 cup butter
  • 1/2 cup evaporated milk
  • 1 lb powdered sugar

Recipe

  • 1 preheat oven to 350.
  • 2 melt butter and cocoa in saucepan.
  • 3 beat eggs in seperate bowl, add sugar, vanilla and mix together.
  • 4 add butter and cocoa to mixture.
  • 5 add flour and nuts and mix together well.
  • 6 bake in 9x13 pan, greased and floured, for 25-30 minutes.
  • 7 sprinkle with marshmallows.
  • 8 mix frosting ingredients together on medium heat, and frost cake immediately.

Mema's Classic Texas Chocolate Sheet Cake

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • 2 cups sugar
  • 2 cups flour
  • 1 cup margarine
  • 3 1/2 tablespoons cocoa
  • 1 cup water
  • 2 eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/2 cup margarine
  • 3 1/2 tablespoons cocoa
  • 1/3 cup milk
  • 1 (12 ounce) box powdered sugar
  • 1 teaspoon vanilla

Recipe

  • 1 for the cake:.
  • 2 1) in large bowl mix sugar and flour. set aside.
  • 3 2) in saucepan bring to boil margarine, cocoa and water. mix well.
  • 4 3) pour over dry ingredients and add eggs, buttermilk, vanilla and baking soda. mix very well!
  • 5 4) pour into greased pan and bake at 400 degrees for 20 minutes.
  • 6 for the frosting:.
  • 7 1) in saucepan bring to boil margarine, cocoa, and milk.
  • 8 2) mix in powdered sugar and vanilla, boil slightly then set aside to cool.
  • 9 3) after cake cools slightly (still warm though) pour frosting over cake :) eat and enjoy!

Red Fruit Jelly Dessert

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 2
  • 300 g red fruit jelly
  • 200 g yoghurt

Recipe

  • 1 mix the red fruit jelly and the yoghurt. blend well until it has a creamy texture and a light pink colour.
  • 2 add whatever you like (e.g. grated chocolate, fresh berries, nut pieces, etc.). you can also use it as a topping for waffels or pancakes.

Melt-and-mix Chocolate Chunk Mud Cake

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

Ingredients

  • Servings: 8
  • 200 g butter, chopped
  • 300 g good-quality dark chocolate, chopped
  • 1/4 cup hot water
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1 cup caster sugar
  • 3 eggs, lightly beaten
  • 3/4 cup self-raising flour
  • icing sugar, to serve

Recipe

  • 1 preheat oven to 160°c grease a 6cm deep, 20cm (base) round cake pan. line with baking paper.
  • 2 place butter, 200g chopped chocolate and hot water in a heatproof, microwave-safe bowl and microwave, uncovered, on high for 2 to 3 minutes (stirring every minute with a metal spoon) or until smooth.
  • 3 add cocoa to warm chocolate mixture and stir until smooth.
  • 4 stir in vanilla, caster sugar and egg.
  • 5 sift flour over chocolate mixture and stir gently to combine.
  • 6 pour half the batter into cake pan. sprinkle half the remaining chocolate over batter.
  • 7 top with remaining batter and the rest of the chopped chocolate.
  • 8 bake cake for 55 to 60 minutes or until a skewer inserted into the centre has moist crumbs clinging.
  • 9 allow cake to cool completely in pan.
  • 10 remove and dust with icing sugar. serve.

Instant Mexican Style Hot Cocoa

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • 4 cups powdered sugar
  • 2 cups unsweetened baking cocoa
  • 5 cups powdered milk
  • 2 teaspoons salt
  • 2 tablespoons cornstarch
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper

Recipe

  • 1 combine all ingredients in a mixing bowl. stir slowly to combine.
  • 2 sift mixture into your storage container. do not skip this step. sifting helps mix the ingredients, aerate, and break up the clumps.
  • 3 store in a sealed container and be sure to give it a good shake before you use any of the mix. you can adjust the amount of cayenne pepper to taste as needed.
  • 4 to use mix.
  • 5 fill a mug about half full with the mix and then slowly top it off with hot water, stirring the whole time. use more or less to taste.

Lovely Fluffy Chocolate Mousse Scroll

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

Ingredients

  • Servings: 4
  • 3 eggs
  • 1/2 cup caster sugar
  • 1 dash vanilla essence
  • 1/2 cup flour
  • 1 teaspoon baking powder
  • 2 tablespoons cocoa
  • 25 g butter, melted
  • 1 1/2 cups cream
  • 200 g dark chocolate, buttons
  • 15 g butter

Recipe

  • 1 sponge:
  • 2 preheat your oven to 180 degrees celsius.
  • 3 crack the eggs into a nice big bowl and beat them until nice and fluffy and pale. slowly add in the caster sugar while still beating until thick and shiny. add the vanilla now.
  • 4 into the same bowl, sift the flour, baking powder, cocoa and melted butter. gently fold this into the egg mixture, taking care not to knocked out all that air.
  • 5 pour the mixture into a greased and lined baking tray, approximately 18cmx28cm.
  • 6 bake for around 8-10 minutes. the sponge should be just pulling away from the edges.
  • 7 cool before flipping out onto baking paper, or put onto a cooling rack presentation side up.
  • 8 moose:.
  • 9 heat up 3/4 cup of the cream until it is just about to boil. pour this over the chocolate and butter and mix till it's all combined and glossy. set aside and wait till it's cool.
  • 10 set aside 1/2 cup of the chocolate mixture to make little chocolate easter eggs to pop on top, and another 1/4 cup for a sauce to drizzle on top when finished.
  • 11 once the mixture is cooled, whip up the left over 3/4 cup of cream and fold in the chocolate. now, the recipe said to then 'whisk until firm', but i almost turned mine to butter. i would say just fold it in and leave it at that.
  • 12 generously spread the moose over your lovely sponge and roll it up firmly. but not too firmly, just until the ends over lap. you can now chill it until you are ready to serve.
  • 13 to decorate, drizzle your reserved chocolate over the top, make some eggs by rolling up the cold chocolate and dusting with cocoa powder and make some chocolate leaves - either paint some clean glossy leaves with melted chocolate or simply cut some basic shapes from grease proof paper and dip one side in the chocolate. chill before using.
  • 14 enjoy :).

Semi Tolerable Chocolate Syrup

Total Time: 12 mins Preparation Time: 2 mins Cook Time: 10 mins

Ingredients

  • 1/2 cup butter
  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 cup cocoa powder (scharffen berger natural is good, don't use "dutched")
  • 1 pinch salt
  • 1 cup heavy cream
  • 1/2 cup kahlua (not optional)

Recipe

  • 1 melt butter in saucepan over medium heat.
  • 2 add sugars and cocao and salt, stirring until blended.
  • 3 gradually stir in cream and stir until smooth - three or four minutes.
  • 4 set aside to cool. when cooled to room temperature, add kahlua and stir until thoroughly blended.
  • 5 refrigerate for one day before use.

Kids' Strawberry Yogurt That Tastes Like Packaged But Isn't

Total Time: 1 min Preparation Time: 1 min

Ingredients

  • 1 cup plain low-fat yogurt
  • 1 tablespoon strawberry-flavor nestle nesquik powder

Recipe

  • 1 whisk the ingredients together in a bowl or container with a whisk or fork until blended completely. chocolate nesquik tastes good in this too but the strawberry really does better with yogurt.

Instant Chocolate Mousse

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

Ingredients

  • 150 g marshmallows
  • 150 g dark chocolate
  • 50 g soft unsalted butter
  • 4 tablespoons hot water
  • 285 ml whipping cream
  • 1 tablespoon vanilla

Recipe

  • 1 place the marshmallows, chocolate, butter and water in a pan until melted and combined.
  • 2 whip the cream and vanilla until firm peaks form then pour the chocolate mixture into the cream and fold together.
  • 3 chill for 5 minutes then serve.

Kids Love 'em South Of The Border S'mores

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

Ingredients

  • Servings: 4
  • 2 flour tortillas (8-10 inch)
  • 3 large marshmallows, cut in half
  • 2 tablespoons milk chocolate chips
  • 1/2 teaspoon cinnamon sugar, mixture

Recipe

  • 1 generously coat a medium skillet with vegetable spray and heat it over medium heat.
  • 2 place a tortilla in the skillet, then sprinkle the marshmallow halves and the chocolate chips evenly over it.
  • 3 top with the second tortilla and spray it with vegetable spray as well.
  • 4 cook the tortilla stack for 1-2 minutes or until lightly browned, then carefully flip it and cook on the other side for an additional 1-2 minutes.
  • 5 remove the tortillas to a cutting board, sprinkle the cinnamon sugar over the top, then cut the s-more into quarters.
  • 6 makes 4 s'mores.

Melting Chocolate Cake (from Carnival Cruise Lines)

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

Ingredients

  • 7 ounces semisweet chocolate
  • 7 ounces butter
  • 6 eggs
  • 3 ounces sugar
  • 4 ounces flour

Recipe

  • 1 melt chocolate and butter together.
  • 2 mix half of eggs and sugar and whisk for a few minutes. add flour. then add rest of the eggs.
  • 3 add egg mix to the melted chocolate mix.
  • 4 pour mixture in individual ramekin cups.
  • 5 bake in oven at 390 degrees (200 celsius) for 15-20 minutes.
  • 6 to serve, sprinkle top with powdered sugar and serve with a scoop of vanilla ice cream on the side.

Instant Hot Chocolate Mix

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • 3 cups instant nonfat dry milk powder
  • 2 1/2 cups semisweet chocolate morsels or 2 1/2 cups mint chocolate chips or 2 1/2 cups butterscotch chips or 2 1/2 cups milk chocolate chips
  • 1 1/2 cups mini marshmallows

Recipe

  • 1 place half the milk and chips in a food processor and whirl until finely ground-you may need to scrape the sides once or twice, and don't whirl past finely ground or your going to get clumps.
  • 2 repeat.
  • 3 put all ingredients in a large bowl and mix well.
  • 4 put in any size jar you want and attach: to make 1 cup place 3 heaping tablespoons of mix in a mug, add 3/4 cup boiling water and stir.

Semi Healthy Chocolate Chip Cookie Bars

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

Ingredients

  • Servings: 20
  • 2 1/4 cups whole wheat flour (i use ww)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup fruit puree (a jar of baby fruit)
  • 1 cup raw sugar
  • 1 tablespoon vanilla
  • 3 eggs
  • 2 cups chocolate chips

Recipe

  • 1 mix baking powder, salt, butter, sugar, fruit puree, vanilla together.
  • 2 mix in eggs.
  • 3 mix in flour gradually.
  • 4 mix in chocolate chips.
  • 5 put in a greased 9x13 pan and bake at 375 for 25 minutes.

Simple Red Velvet Cake

Total Time: 33 mins Preparation Time: 8 mins Cook Time: 25 mins

Ingredients

  • Servings: 16
  • shortening, for greasing the baking pans
  • flour, for dusting the baking pans
  • 1 (18 1/4 ounce) package german chocolate cake mix (with or without pudding)
  • 1 cup sour cream
  • 1/2 cup water
  • 1/4 cup oil
  • 1 (1 ounce) bottle red food coloring
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) package cream cheese, at room temperature
  • 8 tablespoons butter, at room temperature
  • 3 3/4 cups confectioners' sugar, well sifted
  • 1 teaspoon vanilla extract

Recipe

  • 1 cake:.
  • 2 move oven rack to center of oven.
  • 3 preheat to 350 degrees.
  • 4 grease two 9-inch round cake pans with shortening, then sprinkle with flour.
  • 5 remove excess flour.
  • 6 set pans aside.
  • 7 place cake mix, sour cream, water, oil, food coloring, eggs, and vanilla in a large bowl.
  • 8 mix with electric mixer on low for 1-2 minutes. stop.
  • 9 scrape sides of bowl.
  • 10 mix on medium speed for 2-3 additional minutes.
  • 11 divide batter among the prepared cake pans.
  • 12 place pans in oven.
  • 13 bake cakes about 25-30 minutes.
  • 14 remove from oven and let cool on a wire rack for 10-15 minutes.
  • 15 run a dinner knife around the edge of each layer and turn each layer upside down onto a wire rack, then turn the cakes right side up on another rack.
  • 16 cool completely, 30-45 minutes.
  • 17 frosting:.
  • 18 place cream cheese and butter in a large bowl.
  • 19 mix with an electric mixer on low, about 30-45 seconds. stop mixer.
  • 20 add confectioner's sugar a little bit at a time, mixing on low speed until the sugar is well mixed, 1-2 minutes.
  • 21 add the vanilla.
  • 22 mix on medium speed until fluffy, about 1-2 more minutes.
  • 23 place one cake layer, right side up, on a serving platter or cake plate.
  • 24 spread top with the frosting.
  • 25 put second layer, on top of first layer and frost the top and sides.

Pistachio Chocolate Chip Cake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

  • 1 yellow cake mix
  • 1 package instant pistachio pudding mix
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla or 1/2 teaspoon almond extract
  • 1 (6 ounce) package miniature semisweet chocolate chips
  • chocolate sprinkles (ice-cream sprinkles)

Recipe

  • 1 preheat oven to 350 degrees f.
  • 2 grease and flour a 10-inch tube pan.
  • 3 blend cake mix (dry), pudding (dry), eggs, sour cream, oil, and extract in large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute.
  • 4 beat on medium speed, scraping bowl frequently, 3 minutes.
  • 5 toss chocolate chips with a little bit of flour (to help suspend them in the batter).
  • 6 fold chocolate chips into batter.
  • 7 sprinkle top of batter with chocolate jimmies.
  • 8 pour batter into prepared pan.
  • 9 bake 50 minutes or until wooden toothpick inserted in center of cake comes out clean.
  • 10 cool 15 minutes; inverted on wire rack.
  • 11 remove pan; cool completely.

Mississippi Mud Bars

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

Ingredients

  • 1 cup chopped pecans
  • 1 cup butter
  • 1/2 cup semi-sweet chocolate chips
  • 2 cups sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 1 (10 1/2 ounce) bag miniature marshmallows
  • 1/4 cup butter
  • 2 1/2 tablespoons unsweetened cocoa
  • 2 1/2 tablespoons milk
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract

Recipe

  • 1 1. preheat oven to 350 degrees,.
  • 2 2. place pecans on a baking sheet.
  • 3 3. place in a 350 degree oven for 4 minutes. stir and bake another 4 minutes. remove from oven and set aside.
  • 4 4. in a microwave safe dish, microwave butter and chocolate chips in a large on high 30 seconds. stir and microwave another 30 seconds. stir until smooth.
  • 5 5. combine the chocolate mixture with the sugar, flour, cocoa, eggs, vanilla, and salt. stir until well combined.
  • 6 6. pour batter into a greased or parchment lined 15- x 10- x 1-inch jelly-roll pan.
  • 7 7. bake at 350° for 20 minutes.
  • 8 8. remove from oven, and sprinkle evenly with miniature marshmallows; bake 4 to 6 minutes or until nice and puffy.
  • 9 9. remove from oven and sprinkle with pecans.
  • 10 10. in a sauce pan, combine the butter, cocoa, and milk until combined.
  • 11 11. then cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat.
  • 12 12. beat in powdered sugar and vanilla with an electric mixer until smooth.
  • 13 13. place frosting in a quart sized freezer bag. snip the corner with a pair of scissors and pipe over the bars.
  • 14 14. cut into bars and enjoy. makes 15 bars.

Mississippi Mud Cake

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

Ingredients

  • 1 cup butter
  • 2 cups sugar
  • 4 eggs
  • 2 tablespoons cocoa
  • 1 1/2 cups all-purpose flour
  • 1 cup angel flake coconut
  • 1 teaspoon vanilla
  • 1 1/2 cups pecans, chopped

Recipe

  • 1 cream 2 sticks of butter with 2 cups of sugar.
  • 2 add remaining ingredients and beat well after each addition.
  • 3 bake in 9x12-inch greased and floured pan for 30 to 40 minutes at 350 degrees.
  • 4 while cake is still warm, spread with 1 jar marshmallow cream and ice with 1/2 cup canned milk, 1 box powdered sugar, 1/3 cup cocoa, 1 teaspoon vanilla, and 1 stick butter.

Pecan Pie With Chocolate Mousse

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

Ingredients

  • Servings: 6
  • 4 ounces cream cheese
  • 2 tablespoons sugar
  • 2 teaspoons vanilla
  • 1 unbaked 10-inch pie shell
  • 3 ounces pecans, whole toasted
  • 3 eggs
  • 3/4 cup light corn syrup
  • 2 tablespoons sugar
  • whipped cream (for garnish)
  • pecans (for garnish)
  • chocolate curls (for garnish)
  • 4 ounces semisweet chocolate, melted and cooled
  • 3 eggs, separated
  • 1 tablespoon water
  • 1 cup whipping cream, whipped
  • 4 tablespoons icing sugar

Recipe

  • 1 combine the cream cheese, sugar and 1 tsp vanilla in a bowl.
  • 2 mix until smooth.
  • 3 spread on the bottom of the unbaked pie shell (in a pie pan).
  • 4 press the pecans into the cream cheese mixture.
  • 5 in another bowl beat the eggs, corn syrup sugar& the remaining1 tsp vanilla.
  • 6 beat until everything is well mixed and pour into the pie shell.
  • 7 bake 30-35 minutes in a 400f degrees oven or until the crust is browned and the top is puffy and golden.
  • 8 cool& chill.
  • 9 spread the chocolate mousse (instructions follow) over top.
  • 10 chill until set, about 4 hours.
  • 11 at serving time garnish with swirls of whipped cream, sprinkle on pecans and chocolate curls.
  • 12 --------chocolate mousse-----------------.
  • 13 in a medium bowl beat egg yolks and water until thick and lemony.
  • 14 blend in the chocolate.
  • 15 in another bowl, beat the whipping cream until it forms soft peaks.
  • 16 beat in 2 tbsp icing sugar.
  • 17 fold into the chocolate mixture.
  • 18 beat the egg whites until soft peaks form.
  • 19 beat in the remaining 2 tbsp icing sugar.
  • 20 fold into the chocolate mixture.
  • 21 spoon over the cold pecan pie.
  • 22 chill & set.

Melt-in-your-mouth Vanilla Cupcakes & Chocolate Frosting

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

Ingredients

  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 1/2 cups flour
  • 1 1/4 cups milk
  • 1 tablespoon unsalted butter
  • 1/2 ounce unsweetened chocolate, cut up
  • 1/2 teaspoon pure vanilla extract
  • 1 dash salt
  • 3/4 cup powdered sugar, sifted
  • 1 -2 tablespoon milk

Recipe

  • 1 for cupcakes: preheat oven to 325. line cupcake tin with cupcake papers.
  • 2 cream butter until light and fluffy. add sugar and beat well. add eggs, beating well after each.
  • 3 add vanilla, baking powder, salt, flour, and milk, mixing after each addition.
  • 4 pour batter into cupcake pan, filling each about 2/3 full. bake approximately 20 minutes or until golden brown.
  • 5 for frosting: in a medium microwavable bowl, combine 1 tablespoon butter and 1/2 ounce unsweetened chocolate, cut up. microwave on high for 45 to 60 seconds or until the chocolate is softened (or heat chocolate in a saucepan over low heat).
  • 6 add vanilla, dash of salt, and powdered sugar, mixing well. add milk as needed for spreading consistency. frost cupcakes when cool.

Melt-in-your-mouth Peanut Butter Chocolate Bites (vegan)

Total Time: 5 mins Preparation Time: 4 mins Cook Time: 1 min

Ingredients

  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup cocoa powder (unsalted)
  • 1/4 cup peanut butter (natural, unsalted)

Recipe

  • 1 melt coconut oil with maple syrup in the microwave or in a small pan on stovetop on low heat. add the cocoa powder and peanut butter and stir until well combined (or blend in a food processor).
  • 2 pour into molds and store in the fridge or freezer. the freezer ones will be ready in a few minutes. the fridge ones will take over an hour.

Melted Chocolate Top Cheesecake

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 6
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1 chocolate crumb crust (8 or 9 inch)
  • 2 tablespoons semi-sweet chocolate chips
  • 1 tablespoon butter or 1 tablespoon margarine

Recipe

  • 1 in a small saucepan, sprinkle gelatin over water; let stand for 1 minute.
  • 2 heat gelatin; stir until dissolved.
  • 3 remove from the heat; cool slightly.
  • 4 in a mixing bowl, beat the cream cheese and sugar until smooth.
  • 5 gradually beat in cream, vanilla and gelatin mixture until smooth.
  • 6 pour into crust.
  • 7 in a microwave, melt chocolate chips and butter; stir until smooth.
  • 8 transfer to a heavy duty resealable plastic bag; cut a small hole in a corner of bag.
  • 9 pipe a circle of chocolate in center of cheesecake.
  • 10 pipe evenly spaced thin circles about 1/2 inches apart over filling.
  • 11 beginning with the center circle, pull a toothpick through circles toward the outer edge.
  • 12 wipe toothpick clean.
  • 13 repeat the pattern until the cake is lined with melted chocolate on top.
  • 14 cover and refrigerate for 2 hours before cutting.
  • 15 you can create a web look on top of cake.

Self-saucing Chocolate Pudding

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

  • Servings: 6
  • 3 ounces self raising flour
  • 2 tablespoons cocoa powder
  • 1 1/2 teaspoons instant coffee powder
  • 1 pinch salt
  • 4 ounces butter or 4 ounces margarine
  • 4 ounces caster sugar
  • 2 eggs
  • 1/2 teaspoon vanilla essence
  • 1 -2 tablespoon milk
  • 2/3 cup brown sugar (firmly packed)
  • 1 tablespoon cocoa
  • 1 1/2 cups water (hot)

Recipe

  • 1 preheat oven to 180°c.
  • 2 grease 6 cup oven-proof dish.
  • 3 for the sauce mix together cocoa and brown sugar in a jug and pour in hot water and stir till sugar is dissolved.
  • 4 for the pudding sift flour, cocoa, instant coffee powder and salt together.
  • 5 cream butter and sugar until light, gradually beat in eggs and vanilla.
  • 6 add a little flour, then some milk (alternate between the two keeping a soft consistency) finishing with the flour (don't worry if you don't use up all the milk.
  • 7 spoon mixture into well greased oven dish and spread evenly. if using sprinkle with 1 tablespoon of chopped walnuts.
  • 8 spoon sauce over the pudding mixture till you have a layer of sauce then pour the rest over the back of the spoon.
  • 9 bake for 35-40 minutes.
  • 10 serve with whipped cream and or ice cream and walnut halves if using.

Mississippi Mud Cake

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

Ingredients

  • Servings: 15
  • 1 cup butter, melted
  • 2 cups sugar
  • 1/2 cup unsweetened cocoa
  • 4 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1 1/2 cups flour
  • 1 1/2 cups coarsely chopped pecans, toasted
  • 1 (10 1/2 ounce) bag miniature marshmallows
  • 1 (16 ounce) box powdered sugar, sifted
  • 1/2 cup milk
  • 1/4 cup butter, softened
  • 1/3 cup unsweetened cocoa

Recipe

  • 1 whisk together melted butter and next 5 ingredients in a large bowl. stir in flour and pecans. pour batter into a greased and floured 15x10 jellyroll pan.
  • 2 bake at 350º for 20 to 25 minutes or until a wooden toothpick inserted in middle of cake coumes out clean. remove from oven, top warm cake with marshmallows and return to oven for 5 more minutes.
  • 3 for the frosting, combine all ingredients with a mixer until well mixed.
  • 4 drizzle chocolate frosting over warm cake.
  • 5 cool completely.

Semi-homemade Spumoni

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

Ingredients

  • 1 quart vanilla ice cream
  • 2 cups heavy cream
  • 6 tablespoons powdered sugar
  • 6 tablespoons marsala wine
  • 1 cup thinly sliced fresh strawberries
  • 1/2 cup coarsely chopped candied red cherries
  • 1/2 cup coarsely chopped candied pineapple
  • 1/4 cup coarsely chopped dried apricot
  • 1 tablespoon finely chopped candied lemon peel
  • 1/2 cup blanched slivered almond
  • 1/4 cup coarsely chopped semisweet chocolate (pieces or squares)

Recipe

  • 1 soften ice cream in a large bowl, but do not allow to melt.
  • 2 beat cream in a medium-size bowl until stiff. beat in the powdered sugar. fold mixture into softened ice cream. stir in the marsala, then fold in the strawberries, cherries, pineapple, apricots, lemon peel, almonds and chocolate.
  • 3 turn mixture into a shallow metal bowl. cover securely with plastic wrap; place in freezer. stir spumoni several times during freezing, to keep it creamy and prevent fruit from sinking to the bottom.
  • 4 spumoni is at its best when served slightly softened, so transfer from freezer to refrigerator about an hour before serving.
  • 5 makes about 1 1/2 quarts.

Melting Belgian Chocolate Cake

Total Time: 23 mins Preparation Time: 10 mins Cook Time: 13 mins

Ingredients

  • unsweetened cocoa
  • 6 ounces bittersweet chocolate, finely chopped
  • 3/4 cup unsalted butter, cut up
  • 3 eggs
  • 3 egg yolks
  • 1/2 cup sugar
  • 3 tablespoons belgian dark beer or 3 tablespoons full-bodied beer
  • 1/2 cup all-purpose flour
  • 3/4 cup whipping cream
  • 2 tablespoons superfine sugar
  • 1/4 teaspoon vanilla

Recipe

  • 1 heat oven to 450 degrees.
  • 2 butter 6 (6 oz) custard cups.
  • 3 lightly sprinkle unsweetened cocoa over interiors; shake out excess.
  • 4 set cups on baking sheet.
  • 5 in microwave safe bowl, combine chocolate and butter.
  • 6 microwave on medium 1-3 minutes or until almost melted.
  • 7 stir until smooth.
  • 8 with whisk, beat eggs, egg yolks, 1/2 cup sugar and beer in large bowl until well blended.
  • 9 stir in chocolate mixture.
  • 10 stir in flour until thoroughly blended.
  • 11 divide mixture evenly into custard cups (filled cups can be held in refrigerator for up to 2 hours before baking).
  • 12 in another large bowl, beat all cream ingredients at medium-high speed until stiff peaks form.
  • 13 when ready to serve, bake cakes on baking sheet 12-13 minutes or until tops are dry and outside edges just begin to pull away from edge of cups (centers may be slightly sunken but will rise as they sit).
  • 14 place on wire rack; cover loosely with foil.
  • 15 let stand 4 minutes.
  • 16 with hot pad or towel, hold each cup and run knife around edges to loosen cakes; unmold hot cakes onto serving plates.
  • 17 serve immediately; pass whipped cream separately.
  • 18 store in refrigerator.

Melted Marshmallow Goo

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • approximately 20 mini marshmallows
  • chocolate syrup

Recipe

  • 1 throw marshmallows on a plate randomly.
  • 2 microwave for approximately 20 seconds or until marshmallows swell up to 3 times normal size and are sticky and messy.
  • 3 refrigerate for approximately 10 minutes or until marshmallows are shrunken, hard, and un-appetizing.
  • 4 drizzle with chocolate syrup and enjoy!

Melt-in-your-mouth Chocolate Fudge

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

  • 2 cups sugar
  • 1/2 cup full-cream milk
  • 1 tablespoon golden syrup
  • 1 tablespoon cocoa
  • 1 teaspoon butter (or extra butter if using skim milk)

Recipe

  • 1 before beginning get everything ready. this is a time sensitive recipe.
  • 2 grease or line with alfoil a cake pan or deep biscuit tray for the finished product to set inches.
  • 3 clear the sink and get a hand-beater ready.
  • 4 it really starts here:.
  • 5 =====================.
  • 6 mix all ingredients in a medium saucepan and place over a low-medium heat. stir until boiling.
  • 7 rolling boil for 6 minutes - reduce heat to ensure it doesn't boil over, but is still at a rolling boil.
  • 8 take off heat and place saucepan in sink (the lower height helps).
  • 9 beat until it starts to thicken - a hand beater helps here as you can feel it thickening. this fudge goes from thickening to too far very quickly. the more beating it gets the better it is.
  • 10 pour or scoop the almost set fudge into the tray.
  • 11 when set, cut into squares. a hot knife helps.
  • 12 options:.
  • 13 =====================.
  • 14 push nuts into almost set fudge.
  • 15 add a flavouring before beating.
  • 16 cheating:.
  • 17 =====================.
  • 18 if hand-beating, you can add a little water to the bottom of the sink to help the saucepan cool - the fudge thickens quicker - but isn't quite as good.
  • 19 use an electric hand mixer to make the process painless - but watch the thickening.

Melted Chocolate And Brie Tarts

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

Ingredients

  • Servings: 4
  • 3 tablespoons unsalted butter, melted
  • 2/3 cup graham cracker crumbs
  • 3 tablespoons chopped hazelnuts
  • 1 1/2 tablespoons sugar
  • 1/4 lb brie cheese, rind removed, sliced
  • 1/3 cup whipping cream (35%)
  • 3 ounces semisweet dark chocolate, chopped
  • 1 tablespoon hazelnut-flavored liqueur
  • 1 tablespoon cocoa powder (optional)

Recipe

  • 1 preheat oven to 375°f.
  • 2 in a bowl, add the melted butter, graham cracker crumbs, hazelnuts and sugar. stir until smooth.
  • 3 use tart pans with removable bottoms or large ramekins (4 1/4" in diameter).
  • 4 press the mixture into 4 tart pans and bake for about 10 minutes.
  • 5 meanwhile, heat the cream in a saucepan over low heat until steam starts to form.
  • 6 pour the hot cream over the chopped chocolate and whisk until smooth. chocolate must melt completely.
  • 7 add the hazelnut liqueur and stir.
  • 8 set aside, keep at room temperature.
  • 9 when the tart shells are ready, remove from them from the oven and immediately cover the bottom with the brie cheese slices, so that the cheese will melt.
  • 10 pour the chocolate mixture over the melted cheese and refrigerate for at least 2 hours before unmoulding.
  • 11 cool at room temperature for at least 30 minutes before serving.
  • 12 to unmould, run a knife around the edge of the tart and detach the tarts.
  • 13 sift some powdered cocoa over top before serving, if using.

Red Hot Velvet Cupcakes With Cinnamon Buttercream

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

  • 1/4 cup dark unsweetened cocoa powder
  • 2 tablespoons red no-taste gel food coloring
  • 1/4 cup boiling water
  • 6 tablespoons unsalted butter, cut into small pieces and softened
  • 2 tablespoons vegetable shortening, at room temperature
  • 1 2/3 cups sugar
  • 3 large eggs
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups cake flour
  • 1 teaspoon salt
  • 1 tablespoon cider vinegar
  • 1 teaspoon baking soda
  • 1 1/2 cups sugar
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 1/4 cup heavy cream
  • 1 1/2 cups unsalted butter, soft but cool and cut into small pieces
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons cinnamon
  • cinnamon imperials candy (optional)

Recipe

  • 1 to make the cupcakes: preheat oven to 325 degrees. line 36 (2 1/2 inch) muffin pans cups with paper liners. in a medium bowl, whisk together cocoa powder, food coloring and boiling water. set aside to cool. in a bowl of an electric mixer fitted with a paddle attachment, cream butter and shortening until smooth. scrape down bowl and add sugar. beat until mixture is light and fluffy, about 5 minutes. add eggs, one at a time, beating well after each addition.
  • 2 stir buttermilk and vanilla into the cooled cocoa mixture. sift cake flour and salt together in another bowl. with the mixer on low, alternate adding the flour mixture (in 3 parts) and the cocoa mixture (in 2 parts) to the egg mixture. beat until incorporated. in a small bowl, combine vinegar and baking soda and stir until baking soda dissolves; the mixture will fizz. add to batter and stir until just combined.
  • 3 fill each cupcake liner about 2/3 full with batter. bake 20-25 minutes or until a toothpick inserted in the center comes out clean. remove from oven, transfer to a wire rack, and let cool for 10 minutes. remove cupcakes from pan, and let cool completely.
  • 4 to make the buttercream: in a heavy bottomed saucepan, whisk the sugar and flour together. add the milk and cream and cook over medium heat, whisking occasionally, until the mixture boils and has thickened, about 12 minutes. transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. beat on medium-high speed until cool, 5 minutes. reduce the speed to low and add to the butter; beat until thoroughly incorporated. increase speed to medium-high and beat until frosting is light and fluffy; 3 minutes. add the vanilla and cinnamon and continue mixing until combined. if the frosting is too soft, transfer the bowl to the refrigerator to chill slightly, then beat again until it is the proper consistency. if the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
  • 5 frost each cupcake with buttercream. garnish with cinnamon imperials and chocolate hearts if desired.

Passionfruit & Chocolate Muffins

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • 2 cups self-raising flour, sifted
  • 1/2 cup caster sugar
  • 100 g chocolate, chopped
  • 125 g butter, melted, cooled
  • 1/3 cup milk
  • 2 eggs, lightly whisked
  • 1/4 cup passion fruit pulp
  • 1 teaspoon vanilla extract
  • passionfruit icing
  • 1 1/4 cups icing sugar
  • 2 teaspoons hot water
  • 1 1/2 tablespoons passion fruit pulp

Recipe

  • 1 preheat oven to 200°c lightly grease a 12-hole 1/3-cup capacity muffin pan.
  • 2 combine flour, sugar and chocolate in a bowl. make a well in the centre.
  • 3 whisk butter, milk, egg, passionfruit and vanilla in a jug and pour into well. gently fold until just combined.
  • 4 three-quarter fill muffin holes with mixture. bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. stand in pan for 5 minutes. turn onto a wire rack.
  • 5 passionfruit icing:
  • 6 stir icing sugar, water and passionfruit in a bowl until smooth. spoon over muffins, allowing to drizzle down sides. allow to set. serve.

Pecan Roca

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

  • 1 lb butter
  • 2 cups sugar
  • 1 1/2 cups pecans
  • semisweet chocolate piece, melted

Recipe

  • 1 slow melt butter and sugar then turn heat to "high" once melted, constantly stirring until light brown in colour.
  • 2 add pecans; stir and cook until desired colour.
  • 3 spread on well-greased baking sheet to cool.
  • 4 once poured onto sheet, spread chocolate over pecan brittle and allow it to melt into brittle.
  • 5 let cool; break into spears or pieces for serving.

Mississippi Mud Cake V

Total Time: 20 mins

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 dash salt
  • 1/4 cup cocoa
  • 1 1/2 tablespoons cocoa
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 1/2 cups miniature marshmallows
  • 2 cups chocolate frosting
  • 1/4 cup butter
  • 1/4 cup cocoa
  • 2 tablespoons cocoa
  • 1/4 cup warm milk
  • 3 tablespoons warm milk
  • 1 teaspoon vanilla extract
  • 16 ounces powdered sugar, sifted

Recipe

  • 1 cream butter; gradually add sugar, beating well.
  • 2 add eggs, one at a time, beating well after each addition.
  • 3 combine flour, baking powder, salt, and cocoa; add to creamed mixture.
  • 4 stir in vanilla and pecans.
  • 5 spoon batter into a greased 13x9x2-inch glass baking pan.
  • 6 bake at 325 degrees for 15 to 18 minutes until top is barely soft to the touch.
  • 7 remove cake from oven and cover top with marshmallows.
  • 8 return to oven for 2 minutes or until marshmallows are soft.
  • 9 spread marshmallows over cake and immediately cover with chocolate frosting.
  • 10 let frosting harden before cutting the cake into squares.
  • 11 frosting: cream butter; add cocoa, mixing well.
  • 12 gradually beat in powdered sugar, adding warm milk as necessary, until spreading consistency.
  • 13 stir in vanilla.
  • 14 spread immediately over warm marshmallows.

Pistachio And Cranberry Biscotti

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

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon vanilla extract
  • 4 eggs, lightly beaten
  • 1 cup pistachios, salted and shelled
  • 1 cup dried sweetened cranberries
  • vegetable oil
  • parchment paper or butter

Recipe

  • 1 preheat oven to 350°f lightly butter a large baking sheet or line with parchment paper.
  • 2 in a large bowl combine flour, sugar, baking soda, and baking powder.
  • 3 in a medium bowl lightly beat the eggs, then the vanilla extract.
  • 4 now mix wet and dry ingredients together to form a dough.
  • 5 coat your hands with oil and add the cranberries and pistachios blending them into the dough by hand.
  • 6 on the baking sheet make 3 x 6-8" long logs that are about 2" in diameter.
  • 7 bake at 350°f for 25-30 minutes, or until golden brown. remove logs from oven and with a serrated knife cut the logs into diagonal 1/2-1" slices and place them back on the baking tray cut side up. bake another 5-7 minutes till lightly golden. transfer onto a cooling rack.
  • 8 when completely cooled you can drizzle melted dark chocolate to decorate.

Orange Ricotta In Chocolate Cups With Tomato And Passionfruit Topping

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

Ingredients

  • Servings: 2
  • 4 ounces good quality baking chocolate
  • 1/8 teaspoon cayenne pepper
  • 2 small tomatoes, fully ripe,finely chopped
  • 5 tablespoons sugar
  • 1 teaspoon cointreau liqueur or 1 teaspoon orange based liqueur
  • 1 passion fruit
  • 6 tablespoons smooth ricotta cheese
  • 3 tablespoons icing sugar
  • 3 tablespoons cream
  • 1 1/2 teaspoons cointreau liqueur
  • orange zest
  • crushed caramel-flavored bits or homemade spun sugar, threads

Recipe

  • 1 chocolate cups: melt 4 oz of good quality chocolate in a double boiler.
  • 2 once melted, add a pinch of cayenne pepper and stir well.
  • 3 spoon a tablespoon of chocolate into each foil baking cup and spread up the sides of the foil.
  • 4 best to make one chocolate cup at a time if you have never done this before.
  • 5 refrigerate until the chocolate has hardened.
  • 6 once hard, carefully remove the foil.
  • 7 leave these in the fridge until ready to assemble and serve!
  • 8 tomato topping: in a small saucepan, cook the sugar and tomatoes together carefully so that the sugar starts to thicken and a jam like consistency is reached.
  • 9 remove from heat and allow to cool.
  • 10 scoop out the passionfruit pulp and mix well with the tomato mixture.
  • 11 allow to cool and place in the refrigerator.
  • 12 filling: combine all the ricotta filling ingredients and mix well into a smooth mixture that is not runny.
  • 13 keep in the refrigerator until ready to assemble.
  • 14 assembly: add ricotta filling to each chocolate cup.
  • 15 add about 1 tsp of the tomato-passionfruit topping and sprinkle with crushed caramel chips.
  • 16 these can be kept in the refrigerator until ready to serve.
  • 17 however if using spun sugar instead of caramel chips, please serve immediately before the threads disintegrate.

Helen's Milk Chocolate Toffee Bars

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

Ingredients

  • 0.5 (1 stick) unsalted butter, softened
  • 1 cup tightly packed brown sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk chocolate chips
  • 1/2 cup toffee pieces

Recipe

  • 1 combine all ingredients except chocolate chips and toffee bits, add them last.

Sarah's Cowboy Cookies

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

Ingredients

  • 1 cup shortening
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 cups quick oatmeal
  • 1 (6 ounce) package chocolate chips
  • 1 cup nuts or 1 cup coconut

Recipe

  • 1 cream together shortening and sugars, then add eggs.
  • 2 sift into mixture the flour, baking soda, salt and baking powder. mix well.
  • 3 add the oatmeal, chocolate chips and nuts.
  • 4 drop by teaspoonful on greased cookie sheet.
  • 5 bake at 350 degrees for 8-12 minute.

Rolo Pretzel " Cookies"

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

  • Servings: 48
  • 96 miniature pretzels
  • 48 rolo chocolates

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 place unbroken mini knotted pretzels in one layer onto a cookie sheet.
  • 3 unwrap the "rolos" and place one on top of each pretzel.
  • 4 slide the cookie sheet into the oven for 2 to 2 1/2 minutes (until rolos get shiny, but still hold their shape.
  • 5 take cookie sheet out of oven.
  • 6 place another unbroken pretzel on top of each rolo and press down.
  • 7 place cookie sheet in freezer for @ 10 minutes for chocolate to re-set.
  • 8 scrape pretzels off of cookie sheet with spatula.
  • 9 note: do not try to slide rolo pretzels off of cookie sheet if chocolate isn't set - the chocolate will smear all over the place. if you don't want to do the "freeze" method, wait about 1/2 an hour and then "pick up" each rolo pretzel and set it somewhere to cool completely (it's going to take a while).
  • 10 i usually get 48 "cookies" on one cookie sheet.

Pistachio Fudge

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

Ingredients

  • 1 lb baking chocolate
  • 1 (8 ounce) package cream cheese, softened
  • 3 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon green food coloring
  • 1/2 cup chopped pistachios
  • additional pistachios, if desired (to garnish)

Recipe

  • 1 line an 8-inch square pan with foil, allowing foil to extend over sides of pan.
  • 2 spray with no stick cooking spray.
  • 3 melt chocolate in microwave, as directed on package of chocolate.
  • 4 beat cream cheese in large bowl with electric mixer until smooth.
  • 5 gradually beat in sugar on low speed until well blended.
  • 6 add melted chocolate, extracts and food color; mix well.
  • 7 stir in chopped pistachios.
  • 8 spread evenly in prepared pan.
  • 9 garnish with additional pistachios, if desired.
  • 10 refrigerate at least 1 hour or until firm.
  • 11 use foil to lift out of pan onto cutting board.
  • 12 cut into 25 (1 1/2-inch) squares.
  • 13 store in refrigerator.
  • 14 substitute: one bag (12 ounces) chocolate chips can be substituted for the chocolate squares.

Rolo Pretzel Turtles

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

Ingredients

  • 30 rolo chocolates
  • 30 small pretzels (not sticks, but the flat, figure-8 shaped kind)
  • 30 pecans or 30 walnuts, toasted

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 unwrap your rolos. place the pretzels on a baking sheet and top each one with a rolo candy.
  • 3 bake in oven for 3-5 minutes, until the chocolate just begins to melt. the rolo should be soft but not completely melted.
  • 4 remove from oven, place on cooling rack and immediately squish the chocolate with a nut. watch the caramel ooze out. yum.

Mema's Fudge

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

  • 2 cups sugar
  • 1/4 cup cocoa powder
  • 3/4 cup milk
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 3 tablespoons peanut butter
  • 1 cup pecans (optional)

Recipe

  • 1 combine sugar, cocoa, and milk in a medium saucepan.
  • 2 cook over medium-high heat until reaches softball stage (238 degrees).
  • 3 do not stir unless it threatens to burn!
  • 4 remove from stove and add butter and vanilla.
  • 5 beat with a mixer for 5 to 6 minutes, then add peanut butter and pecans.
  • 6 spread into a lightly butter 9x13 pan.
  • 7 chill until firm, about 2 hours.
  • 8 cut into 1" squares.

Rolo Cookies

Total Time: 22 mins Preparation Time: 15 mins Cook Time: 7 mins

Ingredients

  • 2 1/2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 cup brown sugar, firm pack
  • 1/2 cup pecans, chopped (or other nuts)
  • 1 cup margarine or 1 cup butter, softened
  • 1 (13 ounce) bag rolo chocolates (unwrapped)
  • 2 teaspoons vanilla
  • 3/4 cup unsweetened cocoa

Recipe

  • 1 heat oven to 375. in small bowl combine flour, cocoa and baking soda. mix well.
  • 2 in large bowl beat 1 cup sugar with brown sugar and margarine until light and fluffy.
  • 3 add vanilla and eggs and beat well. add flour mixture and blend.
  • 4 for each cookie, shape about 1 tablespoon dough around 1 rolo, covering compleletly. if dough is too sticky to handle easily, refrigerate until desired firmness is achieved.
  • 5 in a small bowl combine nuts and 1 tablespoons of sugar. press 1 side of each ball into the nut mixture and place, nut side up, two inches apart on ungreased baking sheet.
  • 6 bake for 7-10 minutes or until set and slightly cracked. cool 2 minutes on baking sheet and then transfer to wax paper to cool completely. do not cool on wire rack or caramel centers will fall through.

Steamed Chocolate Pudding

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

Ingredients

  • Servings: 4
  • 2 tablespoons butter
  • 1/2 cup sugar
  • 1/2 cup evaporated milk
  • 1 cup flour
  • 1 teaspoon baking powder
  • 2 ounces unsweetened chocolate, melted
  • 1 egg, beaten
  • 1 dash salt
  • 1/2 cup butter
  • 1 cup sugar
  • 1/2 cup boiling water
  • 1 teaspoon vanilla

Recipe

  • 1 cream butter with the sugar.
  • 2 add the beaten egg.
  • 3 add the evaporated milk.
  • 4 sift together flour and baking powder.
  • 5 add the melted chocolate.
  • 6 steam for 2 hours in a double boiler.
  • 7 do not cover.
  • 8 butter sauce:.
  • 9 cook until thick.
  • 10 serve hot over cooked pudding.

Mix-easy Chocolate Cake

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

  • Servings: 8
  • 1/3 cup vegetable oil
  • 2 ounces baker unsweetened chocolate
  • 3/4 cup water
  • 1 cup sugar
  • 1 egg
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 cup baker semi-sweet chocolate chips
  • 1/3 cup chopped nuts

Recipe

  • 1 heat oil and chocolate in 8" square cake pan, in 350f oven for about 4 minutes.
  • 2 add water, sugar, egg, flour, salt, baking soda and vanilla.
  • 3 beat with fork until smooth, about 2 minutes.
  • 4 spread evenly in pan.
  • 5 sprinkle with chocolate chips and nuts.
  • 6 bake at 350f for 40 minutes, or until cake tester inserted in center comes out clean.
  • 7 cool.

North Woods Pancakes

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

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 1/4 cups milk (i use powdered dry milk, reconstituted)
  • 1 egg (add 2 if you want more protein)
  • 3 tablespoons melted butter or 3 tablespoons margarine
  • 1 teaspoon vanilla extract

Recipe

  • 1 in a large bowl, sift together the flour, baking powder and salt.
  • 2 in a smaller bowl, mix together the sugar, milk, egg, melted butter and vanilla.
  • 3 add the milk mixture to the flour mixture, stirring until smooth.
  • 4 let set for about 5-10 minutes for the flour to absorb the milk mixture.
  • 5 pour 1/4 cup batter onto a preheated griddle (mine is set at 325 degrees).
  • 6 brown on both sides and serve hot with butter, syrup, fresh berries, or roll them up and eat plain like my son does.
  • 7 i sometimes add chocolate chips to each pancake individually, after pouring onto the griddle. this keeps the chips from all clumping at the bottom of the bowl or someone not getting any chips in their pancake.

Monday, March 30, 2015

Sarah's Chewy Chocolatey Goodness Cookies

Pecan Fudge

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 24
  • 2 tablespoons unsalted butter
  • 2/3 cup evaporated milk
  • 1 1/2 cups ultra fine sugar
  • 4 ounces mini marshmallows
  • 12 ounces chocolate chips
  • 1 cup chopped pecans
  • 2 teaspoons clear imitation vanilla

Recipe

  • 1 combine butter, milk, and sugar in a medium sauce pan.
  • 2 over medium heat, bring to a full, rolling boil, stirring constantly. continue boiling and stirring for 4 1/2-5 minutes. remove from heat.
  • 3 stir in marshmallows, chocolate, nuts, and vanilla. sir vigorously for 1 minute or until marshmallows are melted.
  • 4 pour into foil-lined, 9"x9" square baking pan.
  • 5 chill until firm, then remove foil and cut into 1 1/2" pieces.

Pecan Pie With Kahlua And Chocolate Chips

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

Ingredients

  • Servings: 8
  • 1/2 cup sugar
  • 1/4 cup unsalted butter, room temperature
  • 1 tablespoon all-purpose flour
  • 3/4 cup corn syrup
  • 1/4 cup kahlua
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup pecans, chopped
  • 1/2 cup semi-sweet chocolate chips
  • 1 deep dish pie shell, 9 inch

Recipe

  • 1 preheat oven to 375°f
  • 2 beat sugar and butter in medium bowl until smooth; beat in flour. gradually beat in corn syrup, then kahlúa and vanilla.
  • 3 mix in eggs, then chopped pecans.
  • 4 sprinkle chocolate chips over bottom of crust. pour filling into crust.
  • 5 bake pie until filling is puffed around edges and just set in center, covering edge of crust if browning too quickly, about 45 minutes.
  • 6 transfer pie to rack and cool completely.

Steamed Chocolate Pudding

Total Time: 40 mins Cook Time: 40 mins

Ingredients

  • Servings: 4
  • 1/2 cup sugar
  • 1 pinch salt
  • 2 tablespoons all-purpose flour
  • 1 teaspoon cocoa powder
  • 2 1/2 ounces bittersweet chocolate, broken into small pieces
  • 2 tablespoons unsalted butter
  • 3/4 cup milk
  • 2 large eggs, separated
  • 1 teaspoon pure vanilla extract
  • 1/2 cup coarsely chopped toasted hazelnuts, as garnish

Recipe

  • 1 heat oven to 325°f
  • 2 butter a 5-cup pudding bowl, and set aside
  • 3 combine 5 tablespoons sugar with salt, flour, and cocoa in a large bowl. set aside
  • 4 combine chocolate and butter in a heat-proof bowl, and melt over simmering water
  • 5 in a small saucepan, bring milk just to a simmer. immediately add to chocolate mixture. beat egg yolks. stir a little chocolate mixture into yolks; add yolks to mixture. add vanilla; stir until well combined. stir into flour mixture
  • 6 beat whites with remaining 3 tablespoons sugar until stiff, and fold into batter. pour into pudding bowl, and place on a rack in a deep roasting pan. pour boiling water into pan halfway up the sides of the bowl. bake until pudding is set, 40 to 45 minutes. add boiling water to pan as necessary to maintain water level
  • 7 let cool slightly in the bowl, and invert onto a plate. garnish with hazelnuts.
  • 8 enjoy!

Rolo Bars

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • 1 (18 3/4 ounce) yellow cake mix, dry mix only
  • 1/3 cup butter, softened
  • 2/3 cup evaporated milk
  • 36 pieces rolo chocolates, unwrapped and halved
  • 3/4 cup pecans, chopped

Recipe

  • 1 in bowl, combine dry cake mix, butter and milk. this will be thick.
  • 2 spread 1/2 of the cake mixture into a prepared 9 x 13 pyrex casserole dish.
  • 3 sprinkle candies on top of cake mixture.
  • 4 top candies with remaining cake mixture. this is thick and you may need to use your hands.
  • 5 sprinkle chopped pecans on top of 2nd layer of cake mixture.
  • 6 bake for 20-25 minutes at 350°.
  • 7 cut while warm and allow to cool in the pan.
  • 8 enjoy!

Rolo Cookies

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

  • 2 1/2 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 cup butter, softened
  • 2 teaspoons vanilla
  • 2 large eggs
  • 1 cup pecans or 1 cup walnuts, finely chopped
  • 52 chocolate-covered caramel candies (rolos, 6 rolls)
  • 1 tablespoon sugar

Recipe

  • 1 preheat oven to 350°f (it's important to make sure the oven is preheated to 350°). the cookies should be done in exactly 10 minutes.
  • 2 in a medium bowl, combine flour, cocoa powder, and baking soda; mix well.
  • 3 in a large bowl, beat the sugars and butter until light and fluffy.
  • 4 add vanilla and eggs; beat well.
  • 5 add flour mixture; blend well.
  • 6 stir in 1/2 cup of the chopped nuts.
  • 7 for each cookie, weigh out 3/4 ounce of dough (approximately 1 tablespoon) and shape around a rolo, covering completely.
  • 8 in a small bowl, combine rest of nuts and 1 tablespoon of sugar.
  • 9 roll unbaked cookie in nut/sugar mixture. place on a parchment paper lined cookie sheet, 2 inches apart.
  • 10 bake 10 minutes or until set and slightly cracked. do not overbake.
  • 11 cool on cookie sheet 2 minutes, then remove and cool completely on wire racks.
  • 12 note: i get exactly 52 cookies--this leaves 2 rolo candies to eat.

Pecan Pie Truffles

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

Ingredients

  • 1/4 lb bittersweet chocolate, finely chopped
  • 1/2 cup plus 2 tablespoons cream
  • 3/4 cup pecans, finely chopped
  • 1/4 cup light corn syrup
  • 1/4 cup sugar
  • 2 tablespoons unsalted butter
  • 1 pinch salt
  • 2 tablespoons heavy cream
  • 2 tablespoons bourbon or 2 tablespoons whiskey
  • 1/4 teaspoon vanilla extract
  • 12 pecan halves

Recipe

  • 1 line a 12 cup mini muffin tin with mini baking cups. place chocolate in a medium bowl. bring cream to a boil in a small saucepan, and immediately pour over chocolate. let mixture sit for 1 minute before stirring with a whisk to melt chocolate and form a smooth ganache. avoid stirring too vigorously (it shouldn't bubble). fill each muffin cup with 2 teaspoons ganache, and tap the tin gently to allow chocolate to spread. set remaining ganache aside in a warm place until ready to use. chill tin in freezer until firm, about 15 minutes.
  • 2 meanwhile, bring chopped pecans, corn syrup, sugar, butter, salt, and heavy cream to a boil in a medium pan over medium heat. boil 5 minutes. remove from heat and stir in bourbon and vanilla. let cool slightly before spooning 2 teaspoons of mixture into all muffin cups, followed by 1 teaspoon of remaining ganache. garnish each with 1 pecan half. chill in refrigerator until set (about 1 hour). store in refrigerator for up to 5 days.

Red Devils Food Cake With Boiled Icing

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

  • Servings: 4
  • 4 tablespoons fat
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup sour milk
  • 1/2 cup water
  • 2 baking chocolate squares
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup sugar
  • 1 teaspoon vinegar
  • 1/2 cup water
  • 1 egg
  • 1/2 teaspoon vanilla

Recipe

  • 1 cut the chcolate into small pieces. add water and cook for 1 minute. stir constantly. cool.
  • 2 cream fat and sugar. add the rest of the ingredients including chocolate mix. beat for 2 minutes. pour into shallow pan fitted with wax paper.
  • 3 bake 30 minutes in a moderately slow oven. [approx 325f].
  • 4 cool and frost.
  • 5 boiled frosting:.
  • 6 mix the sugar, vinegar and water. mix well. boil gently without stirring until a fine thread forms when a portion is poured from the spoon. pour at once into beaten egg . beat until thick and creamy. add vanilla and frost your cake.

Rolo Cupcakes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • 1 lb chocolate cake mix
  • 1/2 cup applesauce
  • 1 1/3 cups skim milk
  • 3 eggs
  • 1/2 cup hersheys chocolate syrup
  • 24 rolo chocolates
  • 1 cup cream cheese
  • 1/3 cup whipping cream
  • 1/2 cup confectioners' sugar
  • 1/4 cup caramel syrup

Recipe

  • 1 pre-heat oven to 350 degrees.
  • 2 beat cake mix, eggs, milk, applesauce, and chocolate syrup until smooth.
  • 3 fill cupcake liners 1/3 of the way, and then add a rolo candy to each cup. fill liner until candy is covered.
  • 4 bake in the oven at 350 for 18-20 minutes.
  • 5 while cupcakes are cooling mix cream cheese, confectioners sugar, whipping cream, and carmel syrup until smooth.
  • 6 after cupcakes have cooled completely, ice with carmel cream cheese frosting, and drizzle with carmel syrup.

Pistachio Chocolate Pretzels

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

Ingredients

  • Servings: 16
  • 4 ounces baking chocolate (semisweet, dark or )
  • 1/2 cup pistachio nut, finely chopped
  • 16 pretzel sticks, honey-wheat
  • 1 tablespoon dried tart cherry, snipped

Recipe

  • 1 in a small saucepan, heat chocolate over low heat until melted and smooth, stirring frequently. spread pistachio nuts on a sheet of waxed paper.
  • 2 dip each pretzel into melted chocolate, covering about two-thirds of the pretzel. let excess chocolate drip off. roll dipped pretzels in pistachios to coat. press a few cherry pieces into the chocolate on each pretzel. place pretzels on a clean sheet of waxed paper; let stand until chocolate is set.
  • 3 storage: layer pretzels between waxed paper in an airtight container. cover; seal. store at room temperature for up to 1 week or freeze for up to 3 months.

Rolo Cookies

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

Ingredients

  • Servings: 12
  • 1 (18 ounce) package refrigerated sugar cookie dough
  • 1 (13 ounce) package rolo chocolates

Recipe

  • 1 you will need a mini muffin pan.
  • 2 spoon out a heaping tea spoon of cookie dough and roll into a ball.
  • 3 place them in the muffin tin (no paper inserts are needed).
  • 4 then you press the rolo's into the center of the cookie.
  • 5 bake at 375° for 8-10 minutes or until golden!

Rolo Rageous

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

Ingredients

  • 4 1/2 cups flour
  • 1 1/2 cups unsweetened cocoa
  • 2 teaspoons baking soda
  • 2 cups sugar
  • 80 rolo chocolates
  • 2 cups brown sugar
  • 2 cups oleo
  • 4 teaspoons vanilla
  • 4 eggs

Recipe

  • 1 heat oven to 375.
  • 2 shape dough around 1 candy covering completely.
  • 3 bake 7 to 10 minutes.

Semisweet Chip Rocky Road Frosting

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

Ingredients

  • Servings: 24
  • 1 cup sugar
  • 5 tablespoons butter
  • 1/3 cup milk
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup chopped dry roasted peanuts
  • 3/4 cup miniature marshmallow

Recipe

  • 1 place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, 3 to 4 minutes.
  • 2 boil, stirring constantly, for 2 minutes.
  • 3 remove the pan from the heat, add the chocolate chips, and stir until they are melted.
  • 4 let the pan rest off the heat to cool slightly but not completely, 3 to 4 minutes.
  • 5 fold in the peanuts and marshmallows until they are well combined and the heat from the frosting begins to melt the marshmallows.
  • 6 turn the frosting out onto the cooled cake, then spread evenly with a spatula until the frosting covers the entire cake.
  • 7 or spread onto cooled cupcakes.

Rolo Cookies

Total Time: 8 mins Cook Time: 8 mins

Ingredients

  • 2 1/2 cups flour
  • 3/4 cup cocoa
  • 1 teaspoon baking soda
  • 1 cup sugar
  • 1 cup firmly packed brown sugar
  • 1 cup butter, softened
  • 2 teaspoons vanilla
  • 2 eggs
  • 70 -75 rolo chocolates

Recipe

  • 1 *7-8 packages.
  • 2 combine flour, cocoa and baking soda.
  • 3 in another bowl, beat sugar and butter; add vanilla and eggs.
  • 4 stir in mixture of flour and cocoa.
  • 5 chill the dough for 1 hour, then shape about 1-1/2 teaspoons of dough around a rolo, making sure it is completely covered.
  • 6 place cookies on ungreased cookie sheet and chill for 1 hour.
  • 7 bake 7-8 minutes at 375 degrees.
  • 8 cool on wire rack.
  • 9 optional: when cool, drizzle with melted chocolate and garnish with a nut.

Steamed Chocolate Pudding

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

Ingredients

  • Servings: 8
  • 2 1/2 ounces unsweetened chocolate, coarsely chopped
  • 1/2 cup ground almonds
  • 1/4 cup breadcrumb, plus
  • 1 teaspoon fine breadcrumb
  • 5 tablespoons unsalted butter, softened
  • 5 tablespoons sugar
  • 4 egg yolks
  • butter, for coating the mold
  • fine dry breadcrumb, for coating the mold
  • 4 egg whites
  • 1 cup heavy cream
  • 1 1/2 tablespoons confectioners' sugar
  • 10 ounces frozen raspberries, thawed

Recipe

  • 1 in a double broiler, melt the chocolate over hot, not simmering water, stirring until smooth; then remove from the heat and cool to lukewarm.
  • 2 in a small bowl, combine the almonds and bread crumbs.
  • 3 in a large mixing bowl, cream the butter.
  • 4 gradually beat in the sugar, then the egg yolks, one at a time, mixing well after each addition.
  • 5 beat in the cooked chocolate, then the nut-crumb mixture.
  • 6 stir until blended.
  • 7 coat a 3 to 4 cup mold with butter, then with bread crumbs, shaking out any excess.
  • 8 bring a pan of water, in which the mold will fit comfortably, to a simmer.
  • 9 beat the egg whites until stiff but not dry.
  • 10 stir a large dollop of the whites into the chocolate mixture, beating vigorously.
  • 11 fold the remaining whites into the mixture and spoon the batter gently into the prepared mold, no more then 3/4 full.
  • 12 cover tightly with a piece of buttered foil, then with a pot lid of a suitable size.
  • 13 place the covered mold in the pan of simmering water, adding water, if necessary, so that is comes up to the level of the pudding batter.
  • 14 simmer on top of the stove from 1 hour to 1 hour and 20 minutes.
  • 15 the pudding is done when it is still slightly moist in the center, and the sides are quite dry and almost firm.
  • 16 meanwhile, prepare the garnishes:.
  • 17 whip the cream with the confectioners sugar until soft peaks form.
  • 18 puree the raspberries in a blender or food precessor and then strain to remove the seeds.
  • 19 when the pudding is done, unmold it carefully and serve it hot with the whipped cream and raspberry puree.

Sara's Scrumptious Chocolate Walnut Cookies

Total Time: 31 mins Preparation Time: 20 mins Cook Time: 11 mins

Ingredients

  • 1 1/2 cups butter, softened
  • 1 1/2 cups sugar
  • 3/4 cup packed brown sugar
  • 4 large eggs
  • 2 1/2 teaspoons vanilla extract
  • 3 cups flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 1/2 cups walnuts, chopped
  • 4 squares chocolate almond bark, chopped

Recipe

  • 1 preheat oven 375°f.
  • 2 line baking sheets with parchment paper.
  • 3 chop walnuts and almond bark into coarse pieces; set aside.
  • 4 cream butter in large bowl. add both sugars, beat for 2 minuntes on medium; add vanilla.
  • 5 add eggs, one at a time, mixing well.
  • 6 in seperate bowl, mix flour, baking soda, salt and cinnamon. add slowly to butter mixture, mixing very well.
  • 7 add chocolate and walnuts, mixing in throughout mixture.
  • 8 drop liberally onto baking sheets (approximately 1/4 cup), spacing 2-inches apart.
  • 9 bake for 11-13 minutes or until light brown around edges. cool on wire racks.

Sara's Chocolate And Homemade Caramel Sauce

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

Ingredients

  • 14 ounces can sweetened condensed milk
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup granulated sugar
  • 6 tablespoons butter
  • 1/2 cup heavy whipping cream

Recipe

  • 1 make sure you have everything ready to go, the caramel is a fast process and the sugar will burn quickly.
  • 2 heat the sugar on medium-high in a 2-3 quart heavy bottomed saucepan. stir the sugar constantly with a whisk as it melts.
  • 3 as soon as all of the sugar crystals have melted (the liquid will be a dark amber color), immediately add all of the butter and whisk vigorously until the butter is melted.
  • 4 take the pan off of the heat as soon as the butter is melted and add the cream while continually whisking to mix. the mixture will foam up when the cream is added, which is why it is imperative that you remove the pan from heat beforehand.
  • 5 whisk until the caramel is smooth and allow it to cool for at least five minutes. the mixture will be very hot.
  • 6 once the mixture is slightly cooled, whisk in the chocolate pieces and stir until blended completely. eliminate any chunks or still-in-tact chocolate chips.
  • 7 slowly whisk in the condensed milk and allow the mixture to cool for another three to five minutes before serving or storage.
  • 8 makes great fondue, ice cream topping, or spread when refrigerated over night. recipe makes about three cups of sauce, so store accordingly and use quickly. reheat sauce after refrigeration to thin back to original consistency. enjoy!

Steamed Chocolate Pudding & Hard Sauce

Total Time: 2 hrs 35 mins Preparation Time: 5 mins Cook Time: 2 hrs 30 mins

Ingredients

  • Servings: 8
  • 1/3 cup butter
  • 1 cup sugar
  • 1 egg, slightly beaten
  • 1 1/2 cups milk
  • 2 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3 ounces semisweet chocolate
  • 2/3 cup butter, soft
  • 2 cups icing sugar
  • 1 1/2 cups 35% cream
  • 1/2 ounce rum or 1/2 ounce cognac

Recipe

  • 1 hard sauce: chill and serve on top of steamy pudding.
  • 2 cream butter with sugar and egg.
  • 3 mix all dry ingredients and add to butter mixture.
  • 4 add melted chocolate.
  • 5 pour into greased pudding mold.
  • 6 steam in simmering water for 2 1/2 hours.
  • 7 this can be done by filling a large casserole with water, enough to go 1/2 height of the mold.