Peanut Butter 'n' Banana Bread

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 2 1/2 cups flour
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 2 large ripe bananas (1 cup)
• 1 cup milk
• 3/4 cup chunky peanut butter
• 3 tablespoons oil
• 1 teaspoon vanilla
• 1 egg, slightly beaten
• 1 cup milk chocolate chips
• finely chopped peanuts (optional)
• miniature semisweet chocolate chips (optional)
• 3 tablespoons chunky peanut butter
• 2 tablespoons butter or 2 tablespoons margarine
• 1 cup icing sugar
• 1 teaspoon vanilla
• 1 tablespoon milk

Recipe

• 1 in large mixing bowl,stir together flour, sugars,baking powder,salt& cinnamon.
• 2 in another bowl, combine mashed banana, milk, peanut butter, oil, vanilla,& egg.
• 3 add to flour mixture, stirring just until combined.
• 4 stir in chocolate chips.
• 5 pour batter into 2 greased& floured 8x4x2 inch loaf pans.
• 6 bake at 350 for 50-55 mins.
• 7 or until toothpick comes out clean.
• 8 cool in pans 10 minutes.
• 9 remove from pans, cool thoroughly on wire rack.
• 10 wrap and store overnight before serving.
• 11 to serve, frost with peanut butter frosting& if desired top with finely chopped peanuts& mini chocolate chips.
• 12 peanut butter frosting: in small saucepan melt chunky peanut butter& margarine or butter, remove from heat, stir in icing sugar& vanilla.
• 13 stir in milk,adding more if necessary until of spreading consistency.
• 14 makes about 1/2 cup.

Rich Raspberry Mocha

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 1
• chocolate ice cream topping
• 1 ounce raspberry flavored syrup
• 1/2 ounce creme de cacao syrup or 1/2 ounce creme de cacao
• 2 shots espresso
• steamed and foamed half-and-half
• chocolate curls (optional)
• fresh raspberry (optional)

Recipe

• 1 coat the bottom of a 12-ounce cup with ice cream topping to taste.
• 2 add syrups and espresso.
• 3 fill cup with steamed half-and-half and top with foamed half-and-half.
• 4 garnish with chocolate curls and/or raspberries.
• 5 serve immediately.

Rich Chocolate Mousse With Raspberry Coulis

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 8
• 12 ounces frozen unsweetened raspberries
• 1/2 cup sugar
• 1/4 cup raspberry liqueur
• 1 cup marsala (find in liqueur aisle)
• 1/2 cup sugar
• 1 cup semi-sweet chocolate chips, melted
• 1 cup whole milk ricotta cheese
• 1 teaspoon vanilla
• 8 ounces cool whip lite

Recipe

• 1 make raspberry coulis at least 4 hours in advance: combine raspberries, sugar and liqueur in a bowl and place in refrigerator; stir occasionally to dissolve sugar as raspberries thaw. after serveral hours, puree the ingredients (blender or food processor) and push through a fine mesh sieve. discard seeds and solids. refrigerate sauce (makes about 1 1/2 cups).
• 2 mousse: place marsala and sugar in a saucepan; bring to a rolling boil and reduce to a syrup (about 10 minutes of boiling). set marsala syrup aside to cool.
• 3 melt chocolate chips (this can be done in a microwave or in a double boiler).
• 4 assemble mousse in food processor: start by blending ricotta and vanilla until smooth. add marsala syrup and melted chocolate; process until smooth. add half of cool whip; process. add other half and process gently to combine.
• 5 place mousse in refrigerate to set for at least 2 hours.
• 6 to serve, place a pool of raspberry coulis on a plate and top with a scoop of mousse. garnish with a mint leaf and fresh raspberry if desired.

Old Fashioned Marble Bundt Cake

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

Ingredients

• 3 ounces unsweetened chocolate
• 1/4 cup sugar plus 1 cup sugar (i always use unbleached sugar)
• 1/4 cup water
• 1 teaspoon pure vanilla extract
• 1/4 cup sour cream or 1/4 cup plain yogurt
• 1/2 cup butter, softened
• 3 eggs
• 2 cups unbleached flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• confectioners' sugar (for dusting)

Recipe

• 1 preheat oven to 325 degrees.
• 2 grease an 8" bundt pan with butter then lightly dust with flour.
• 3 in a double boiler melt the unsweetened chocolate with 1/4 cup sugar, water and vanilla extract. stir. set aside to cool. (i used a heatproof glass container and melted the mixture in a microwave.).
• 4 in a large mixing bowl, cream the remaining 1 cup sugar, sour cream and the softened butter until light and fluffy.
• 5 mix in the eggs one at a time.
• 6 sift the flour with the baking powder, salt and baking soda.
• 7 mixing on slow speed, alternate dry ingredients and the buttermilk into the mixture.
• 8 mixing on low speed, beat until just incorporated, stopping to scrape down the sides.
• 9 once combined, beat on high speed for 2 1/2 minutes.
• 10 set aside 2 1/2 cups of the batter.
• 11 beat the melted chocolate mixture into the large mixing bowl of batter until combined and smooth.
• 12 alternately spoon the plain batter and the chocolate batter in the prepared bundt pan.
• 13 use a butter knife to cut through the batter to create a marble effect.
• 14 bake for approximately 40-45 minutes or until toothpick comes out clean.
• 15 cook cake 10 minutes, invert onto a cake platter.
• 16 dust with confectioner's sugar while still warm.
• 17 yield: one 8" bundt cake.

Super Rich Brownies (vegan Option)

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

Ingredients

• 1 1/4 cups butter, softened (i use earth balance buttery sticks)
• 1 cup sugar
• 1 large egg (i use ener-g egg replacer)
• 1 teaspoon vanilla
• 1 cup flour
• 1/3 cup cocoa
• 1 tablespoon cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chunk (optional)

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a medium bowl, mix together the butter and sugar. add the egg and vanilla.
• 3 blend in the cocoa. add baking soda and salt. mix well.
• 4 add flour to the creamed mixture and then add the chocolate chunks.
• 5 pour into a greased 8x8 baking dish and bake for 25-30 min at 350 degrees.

Rich Chocolate Frosting

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 24
• 24 ounces semi-sweet chocolate chips
• 1 1/2 cups heavy cream
• 2 tablespoons light corn syrup
• 1/2 teaspoon pure vanilla extract
• 4 tablespoons unsalted butter, at room temperature

Recipe

• 1 place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted.
• 2 off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature.
• 3 in the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.

Rich Chocolate Mousse

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

Ingredients

• 300 g dark chocolate, chopped
• 300 ml cream
• 1 tablespoon rum
• 4 egg whites
• 1/4 cup caster sugar
• 1/2 cup cream, extra

Recipe

• 1 place chocolate in a food processor and process until finely grated.
• 2 in a large saucepan, heat cream to just below boiling point. gradually add cream to chocolate while food processor is still operating. then add rum and mix until smooth.
• 3 transfer chocolate mixture to a large bowl.
• 4 beat egg whites in a small bowl with electric mixer until soft peaks form. gradually add sugar, a tablespoon at a time, beating well after each addition. fold egg mixture through chocolate mixture.
• 5 whip extra cream until soft peaks form and fold through chocolate mixture. pour mixture into eight serving glasses. refrigerate overnight.

Rich Chocolate Cheesecake

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• 500 g cream cheese
• 1 cup icing sugar
• 1 1/2 cups semi-sweet chocolate chips
• 2 cups whipping cream, whipped
• 1 graham cracker crust, baked and cooled

Recipe

• 1 melt chocolate chips in a double boiler and leave to cool for anywhere from 10 - 20 minutes.
• 2 cut up cream cheese into smaller pieces and beat well to soften in large bowl.
• 3 add icing sugar and the slightly cooled chocolate and beat well.
• 4 in another large bowl beat the whipping cream to stiff peaks.
• 5 fold the cream into the chocolate mixture with a large spoon.
• 6 transfer the mixture into the graham cracker crust.
• 7 decorate with additional chocolate chips or chocolate shavings.
• 8 chill in the fridge for 1 ½ - 2 hours.
• 9 enjoy!

Rich Chocolate Kahlua Bundt Cake

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

Ingredients

• Servings: 12
• 1 (18 ounce) package dark chocolate cake mix
• 4 ounces chocolate instant pudding
• 2 cups sour cream
• 4 eggs
• 3/4 cup vegetable oil
• 1/2 cup kahlua
• 6 ounces semi-sweet chocolate chips

Recipe

• 1 combine all ingredients (except chips) with mixer, beat for 2 minutes on high.
• 2 add chocolate chips.
• 3 pour into greased and floured bundt pan 10".
• 4 bake 45 minutes at 350 degrees to 1 hour until done.
• 5 dust with powdered sugar.

Rich Chocolate Caramel Fudge

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

Ingredients

• 2 cups sugar
• 1 1/2 cups heavy whipping cream
• 1 1/2 cups dark karo syrup
• 1 cup butter
• 1 teaspoon vanilla extract
• 5 ounces semisweet chocolate
• 2 cups chopped nuts

Recipe

• 1 butter a 9x13 cake pan.
• 2 in a large heavy pan, melt the sugar, cream, syrup and butter.
• 3 bring mixture to a boil and boil until it reaches exactly 250° on candy thermometer.
• 4 remove from heat and add the chocolate and vanilla extract.
• 5 stir until chocolate has melted and add nuts.
• 6 pour into pan.
• 7 cool in a refrigerator. store in fridge.

Rich Chocolate Drambuie Fruitcake

Total Time: 4 hrs Cook Time: 4 hrs

Ingredients

• 2 cups sultanas
• 1/3 cup sultana
• 2 cups raisins (chopped)
• 1/3 cup raisins (chopped)
• 1 cup currants
• 2/3 cup currants
• 1 cup pitted prune, chopped
• 1/2 cup pitted prune, chopped
• 1 cup pitted dates, chopped
• 1/2 cup pitted dates, chopped
• 3/4 cup mixed peel
• 2/3 cup glace cherries, chopped into quarters
• 340 ml drambuie
• 1/3 cup honey
• 1 tablespoon lemon rind
• 250 g butter
• 1 cup demerara sugar
• 1/2 cup demerara sugar
• 6 eggs
• 90 g dark chocolate
• 125 g chopped pecans
• 2 cups plain flour
• 1 cup self raising flour
• 1/4 cup cocoa

Recipe

• 1 combine fruit and 1 cup(250 ml)of drambuie,honey and lemon rind,mix well,cover and stand overnight(i left it for ten days!).
• 2 grease a 6 hole texas muffin pan(3/4 cup capacity)and line base and sides of a deep 25cm round or 19 cm square pan with 2 layers of baking paper and bring the paper 5 cm above edges of pan.
• 3 cream butter and sugar in a large bowl with electric mixer until just combined,add eggs one at a time,beating until just combined.
• 4 stir in fruit mixture,chocolate,nuts,then sifted flours and cocoa in halves,mix well.
• 5 place level 3/4 cups of mixture into each hole of the pan.spread remainder into other pan,decorate tops with extra pecans or cherries if desired.
• 6 muffins take 1+1/2 hours in a very slow oven,cake slow oven 3 hours.
• 7 brush hot cakes with remainder of drambuie and cover tightly with foil.

Strawberry Preserve Cupcakes

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

Ingredients

• 1 (18 1/4 ounce) package of moist strawberry cake mix
• 2 cups sour cream
• 3 eggs
• 1/4 cup water
• 1/3 cup strawberry preserves
• 24 paper baking cups

Recipe

• 1 preheat oven to 350°f and line 2 muffin pans with paper baking cups.
• 2 in a large bowl, combine cake mix, sour cream, eggs and water. stir with a spoon and/or whisk until well blended.
• 3 fill paper-lined muffin cups 1/2 full with batter. using a spoon, make a slight indentation in the center of each cup; fill with a heaping 1/2 teaspoonful of strawberry preserves.
• 4 spoon remaining batter evenly over each filled cup; covering preserves. (muffin cups should be about 3/4 full).
• 5 bake for 20-30 minutes or until a toothpick comes out clean. if toothpick goes through preserves, it will not come out clean.
• 6 cool for 1 minute and remove from pan. cool completely before adding icing and toppings as desired. store in the refrigerator.
• 7 topping options: add your favorite icing: cream cheese icing, strawberry frosting or confetti icing are all perfect for your cupcakes and festive for the holiday. for a special touch, try one of these topping suggestions:
• 8 chocolate shavings. use a vegetable peeler to create chocolate shavings using a thick, room-temperature bar of chocolate.
• 9 icing is your canvas. with red or pink decorative icing, write fun messages or draw hearts on the icing.
• 10 candy toppings. top your icing with red cinnamon candies, mini chocolate chips, conversation hearts or even try sticking strawberry flavored licorice or hard candies in the top.

Hot-hot Chocolate Mix

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

Ingredients

• Servings: 4
• 3/4 cup powdered milk
• 3/4 cup sugar
• 2/3 cup cocoa powder
• 1 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper

Recipe

• 1 mix all ingredients well and store in airtight container. (mix is good for 3 months).
• 2 to make hot chocolate: mix 1 cup of hot water with 1/2 cup of hot chocolate mix.
• 3 stir well & enjoy!
• 4 note: the hot chocolate is great with a little whipped cream on top and a sprinkle of cinnamon & cayenne pepper.

Hot Chocolate With Cardamom

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

Ingredients

• Servings: 1
• 2 ounces chocolate, finely chopped
• 1 cup milk
• 1/4 cup cream
• 2 green cardamom pods, lightly crushed
• 1/4 teaspoon vanilla extract
• freshly grated nutmeg, as garnish

Recipe

• 1 place chocolate in a mug; set aside.
• 2 heat milk, cream and cardamom in a 1-qt. saucepan over medium heat until just beginning to bubble at edges, about 3 minutes.
• 3 remove from heat, strain, discarding cardamom, and stir in vanilla.
• 4 pour over chocolate and let sit for 1 minute.
• 5 whisk until smooth. sprinkle with freshly grated nutmeg to serve.

Homemade Granola Bars

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

Ingredients

• 4 1/2 cups rolled oats
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup chunky peanut butter or 1 cup smooth peanut butter
• 2/3 cup softened butter
• 1/2 cup honey
• 1/3 cup brown sugar
• 1 cup miniature chocolate chip

Recipe

• 1 preheat oven to 325 degrees f. lightly grease a 9x13 inch baking pan.
• 2 in a large mixing bowl, combine all of the ingredients except the chocolate chips (or dried fruit, nuts, or other mix ins you choose). once the first 8 ingredients are well incorporated, mix in the chocolate chips or dried fruit. lightly press the mixture into the prepared pan and bake for 20 minutes or until the bars are slightly browned. let cool completely before you cut, serve, and enjoy!

Rich Chocolate Loaf Cake

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

Ingredients

• Servings: 24
• 1 cup butter, softened
• 1/2 cup vegetable shortening (crisco is good)
• 2 1/2 cups sugar
• 2 teaspoons vanilla
• 5 large eggs
• 1 tablespoon instant coffee granules
• 1/4 cup very hot water
• 2 cups all-purpose flour
• 3/4 cup sifted baking cocoa
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup buttermilk, room temperature
• 1 cup semisweet mini chocolate chips

Recipe

• 1 set oven to 350°f.
• 2 set oven rack to second-lowest position.
• 3 generously grease two 9 x 5-inch loaf pans or 6 mini loaf pans (for greasing see my pan release posted on this site).
• 4 in a large bowl cream butter, shortening, sugar and vanilla until fluffy; add in eggs one at a time beating well after each addition scraping the bowl frequently.
• 5 dissolve the coffee granules in hot water.
• 6 sift together the flour, cocoa, salt and baking powder; add alternately with coffee and buttermilk to the creamed mixture, beating until well blended.
• 7 mix in the chocolate chips.
• 8 divide the batter equally between well-greased prepared baking pans.
• 9 bake for 1 hour (for 9x5-in) or 40 minutes (for mini loaf pans).
• 10 cool 10 minutes before removing to a wire rack.

Peanut Butter & Banana Punch Recipe

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 2
• 3 tablespoons peanut butter
• 1 cup almond milk
• 2 tablespoons brown sugar
• 1 banana
• 5 seeds (almond)
• 2 tablespoons oatmeal
• 1 cup water
• 3 strawberries
• 1/2 tablespoon dark chocolate

Recipe

• 1 1) put the outmeal and the dark chocolate suck in the cup of water for 10 minute.
• 2 then.
• 3 2) blend the almond seeds alone.
• 4 3) pour the outmeal and blend it with the almond.
• 5 4) pour the milk, brown sugar, banana and strawberries in the blend every thing for 2 minute.

Rich Chocolate Pudding

Total Time: 4 hrs Cook Time: 4 hrs

Ingredients

• Servings: 6
• 100 g caster sugar
• 4 eggs
• 50 g plain flour
• 50 g ground almonds
• 50 g chocolate, melted
• 25 g butter, melted
• 150 ml single cream
• 10 ml cornflour
• 200 ml milk
• 175 g chocolate, broken into pieces
• 25 g butter
• vanilla essence

Recipe

• 1 grease a 1.2 litre pudding basin. whisk together the eggs and sugar until light and fluffy and thick enough to leave a trail from the whisk. fold in the flour and almonds alternating with the melted chocolate and 25 g butter. transfer to the prepared basin and cover with a double layer of foil. place into the slow cooker and surround with boiling water place the lid into position and cook on high for 4 hours.
• 2 fifteen minutes before serving prepare the sauce by first mixing the cornflour with 40 ml of the cream, slowly melt together the remaining sauce ingredients ( 25 g butter, milk, chocolate, vanilla essenceand remaining cream) in a pan over a gentle heat. add the cornflour, stir continuously until thickened.
• 3 turn out pudding and serve with the sauce.

Super Rich Double Chocolate Cake

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

Ingredients

• Servings: 10
• 100 g dark chocolate, must be good quality
• 3 tablespoons hot water
• 180 g butter, softened
• 1 3/4 cups sugar
• 3 large eggs
• 1 1/2 cups self raising flour
• 1/4 cup cocoa

Recipe

• 1 grease and line a 20cm round cake tin.
• 2 melt the chocolate with the water in the microwave, every 30 seconds give it a stir. set aside once melted to cool slightly.
• 3 cream the butter and sugar. add the eggs, beat well after each addition.
• 4 fold in the chocolate mixture.
• 5 sift in the flour and cocoa - fold through. don't over mix or your cake will sag in the middle.
• 6 pour into prepared tin and bake at 180oc for 45-55 minutes (or until centre is springy when pressed lightly.
• 7 cool for 10 minutes in tin before turning onto a wire rack.
• 8 frost when fully cooled to room temperature.

Rich Chocolate Pudding

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

Ingredients

• Servings: 4
• 1/4 cup sugar
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons cornstarch
• 2 cups low-fat milk or 2 cups nonfat milk
• 2 ounces bittersweet chocolate
• 1 teaspoon vanilla

Recipe

• 1 in medium saucepan place sugar, cocoa powder and cornstarch over medium-high heat.
• 2 add in milk gradually, while stirring constantly until the pudding starts to thicken up (apprx 5 min).
• 3 lower heat to medium-low and add chocolate and stir until it is melted and mixed in well.
• 4 continue heating for another 5 minutes and then remove from heat and cool for another 5 minutes.
• 5 then add vanilla in and put into bowls.
• 6 eat now, or put into fridge until ready to eat.

Rich Chocolate Beetroot Cake

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

Ingredients

• 425 g beetroots, drained
• 3 eggs
• 1 1/2 cups caster sugar
• 1 cup vegetable oil
• 100 g chocolate, melted and cooled
• 1 3/4 cups plain flour
• 1/2 cup cocoa
• 1 1/2 teaspoons bicarbonate of soda

Recipe

• 1 finely chop beetroot in a food processor.
• 2 in a medium bowl, beat together eggs and caster sugar until light and creamy. gradually beat in oil until well combined.
• 3 stir in cooled melted chocolate and finely chopped beetroot. in a separate bowl sift togeth plain flour, cocoa and bi carb soda and stir into chocolate beetroot mixture.
• 4 pour mixture into a greased and floured 25cm springform pan and bake in preheated oven at 180 degrees for 45-50 minutes cool cake slightly before removing from tin.
• 5 sprinkle with icing sugar and serve!

Old Fashioned Moist Chocolate Cake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1/2 cup shortening
• 2 eggs
• 1 teaspoon salt
• 1/2 cup buttermilk
• 2 cups sugar
• 2 cups flour (sifted)
• 1/2 cup cocoa
• 1 teaspoon vanilla
• 1 cup boiling water
• 1 teaspoon baking soda (heaping)

Recipe

• 1 combine first eight ingredients into a mixer and beat well.
• 2 add baking soda; with mixer on low, slowly add boiling water.
• 3 line two 8-inch round pans with wax paper.
• 4 grease and flour the sides.
• 5 bake in a 350 degree oven for 30 to 35 minutes.
• 6 cool for 10 minutes then remove from pans.

Jack Daniel's Chocolate Pecan Pie

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• 3 large eggs, beaten
• 1 cup sugar
• 2 tablespoons butter, melted
• 1 cup dark corn syrup
• 1 teaspoon vanilla extract
• 1/4 cup jack daniels whiskey
• 1/2 cup semi-sweet chocolate chips
• 1 cup pecan halves
• 1 unbaked 10-inch pie shell

Recipe

• 1 in a medium sized bowl combine the eggs, sugar, butter, syrup, vanilla, and jack daniel's whiskey. mix well. sprinkle the chocolate chips over the bottom of the unbaked pie shell. cover the chips with pecan halves starting around the outside edge and working your way in towards the center, with the pecans. pour the filling over the chips and pecans. pecans will rise to the top during baking. if they flip over after pouring in the filling, turn them so they are turned the same way and will "look pretty." (as my ggmother used to say) bake at 375 degrees for 35-40 minutes, or until a knife inserted about halfway from the center to the edge comes out clean. you may want to cover the pie crust edge with aluminum foil or a ring to keep from browning too much.

Jack Daniel's Chocolate Ice Cream

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

Ingredients

• 1 1/2 cups whole milk
• 1 teaspoon pure vanilla extract
• 1/4 lb good-quality bittersweet chocolate, chopped
• 1/3 cup jack daniels whiskey
• 5 large egg yolks
• 1/2 cup sugar
• 1 cup cold heavy cream

Recipe

• 1 in a large stainless steel or enameled saucepan, heat the milk until bubbles rise around the edge of the pan.
• 2 remove from the heat, add vanilla, cover, and let steep for 20 minutes.
• 3 meanwhile, melt the chocolate with the whiskey in a heavy saucepan over low heat, stirring occasionally; remove from heat and set aside.
• 4 in a big bowl, whisk the egg yolks with the sugar until thoroughly combined; gradually whisk in the warm milk.
• 5 pour this mixture back into the saucepan and heat, stirring constantly, until just slightly thickened; the temperature should be 170° on an instant-read thermometer.
• 6 strain the custard through a fine-mesh strainer into a clean bowl and let cool.
• 7 stir the melted chocolate mixture and cream mixture into the custard; cover and refrigerate until chilled.
• 8 freeze the ice cream in an ice cream maker according to the manufacturer's directions; transfer to a freezer container and freeze for an hour or two to firm before serving.

Rich Chocolate Muffins

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

Ingredients

• 10 ounces bittersweet chocolate
• 8 ounces unsweetened chocolate
• 2 1/2 cups unsalted butter
• 3 1/2 cups all-purpose flour
• 4 1/2 cups granulated sugar
• 12 large eggs, cracked intoa a bowl

Recipe

• 1 in a saucepan, melt butter with the two choclates. let cool slightly.
• 2 in a large bowl mix flour and sugar.
• 3 wisk eggs into dry ingredients.
• 4 pour chocolate into egg mixture and stir until well blended: chill at least 3 hours.
• 5 heat oven to 350.
• 6 line a muffin tin with muffin papers.
• 7 scoop out about 1/2 cup of batter into each tin so that the curve of the batter is even with the rim of the up. (refrigerate any extra for up to a week).
• 8 bake muffins until the tops puff and crackle and are slilghtly soft to the touch, and a toothpick stuck in center has moist, but not wet crumbs clinging to it, about 30 minutes.

Momma Reiner's Chocolate Covered Marshmallows

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• nonstick cooking spray
• 2 tablespoons unflavored gelatin
• 1/2 teaspoon unflavored gelatin
• 2 cups sugar
• 1/2 cup light corn syrup
• 1/2 cup hot water
• 1/4 teaspoon salt
• 2 large egg whites
• 1/2 teaspoon pure vanilla extract
• 1 cup cornstarch

Recipe

• 1 lightly spray a 9-by-13-inch glass baking dish with nonstick cooking spray. sprinkle gelatin over a small bowl filled with 1/2 cup cold water; let stand to soften.
• 2 in a heavy bottomed saucepan, mix together sugar, corn syrup, hot water, and salt. place over medium heat and cook, stirring, until sugar has dissolved. continue cooking, without stirring, until mixture reaches the soft-ball stage, about 240 degrees on a candy thermometer. remove from heat and add gelatin mixture; set aside.
• 3 in the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until stiff peaks form. with the mixer running, slowly add sugar mixture. add vanilla and continue beating for 10 minutes until the mixture looks like marshmallow.
• 4 transfer marshmallow mixture to prepared baking dish and spread evenly. spray a piece of parchment paper with nonstick cooking spray and cover marshmallow. let stand overnight.
• 5 remove parchment paper and invert marshmallow onto work surface. trim 1/4-inch from edges of marshmallow. cut marshmallows into 1 1/2-inch squares. pour cornstarch in a bowl; working in batches, gently add marshmallows and toss to coat.
• 6 line a baking sheet with parchment paper; set aside. working with 1 marshmallow at a time, insert skewer into a marshmallow and dip in fudge until coated on all sides, removing any excess from bottom of marshmallow; place on prepared baking sheet. repeat process with remaining marshmallows (you will have some marshmallows left over). let chocolate covered marshmallows stand at room temperature overnight before serving or transferring to an airtight container for up to 3 days.

Rich Chocolate Cupcakes

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

Ingredients

• 1 1/2 cups all-purpose flour
• 2/3 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup butter or 1/2 cup margarine, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 3/4 cups milk chocolate chips
• 6 tablespoons butter or 6 tablespoons margarine, softened
• 1/2 teaspoon salt
• 2 1/2 cups sifted powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350°f paper-line 20 muffin cups.
• 2 for cupcakes:.
• 3 combine flour, cocoa, baking soda and salt in small bowl. beat sugar, butter, eggs and vanilla extract in large mixer bowl. gradually beat in flour mixture alternately with milk. spoon 1/4 cup batter into each prepared muffin cup.
• 4 bake for 18 to 20 minutes or until wooden pick inserted in centers comes out clean. cool in pans for 5 minutes; remove to wire racks to cool completely. frost with milk chocolate frosting.
• 5 for milk chocolate frosting:.
• 6 microwave morsels, butter and salt in medium, uncovered, microwave-safe bowl on medium-high (70%) 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 just until morsels are melted. transfer to large mixer bowl. gradually beat in sugar alternately with milk. stir in vanilla extract.

Rich Chocolate Pudding Surprise

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1/2 cup good quality cocoa
• 4 tablespoons cornstarch
• 3/4 cup sugar (more if you like it sweeter)
• 4 cups whole milk
• 1 egg
• 1 tablespoon butter
• 1 teaspoon vanilla (can substitute espresso)
• 3 1/2 ounces good chocolate (i recommend droste extra dark pastilles)

Recipe

• 1 mix the cocoa, corn starch and sugar together in a heavy sauce pan.
• 2 add about a half cup of the milk and mix together till it forms a smooth paste (this step makes the pudding less likely to be lumpy).
• 3 add the rest of the milk, mix completely, and put it on a medium flame.
• 4 while the pudding mixture is heating, beat the egg separately.
• 5 continuously stir the pudding mixture on the fire
• 6 it will start to thicken after a few minutes depending on the heat. keep stirring. lower the heat if you find that the bottom is getting sludgey while the top stays liquid.
• 7 spoon some of the hot mixture into the beaten egg and whisk together then add that lot back to the pan (this step will keep the egg from scrambling in your pudding).
• 8 stir until the pudding is the desired thickness.
• 9 turn off the heat and stir in the vanilla or espresso and the butter.
• 10 spoon into individual serving dishes and sink a piece of the chocolate into the center. (i use droste extra dark chocolate pastilles).
• 11 serve warm.

Rich Chocolate Baked Custard

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

Ingredients

• Servings: 4
• 2 eggs
• 1/4 cup sugar
• 1/4 cup unsweetened cocoa
• 1/8 teaspoon salt
• 1 1/2 cups milk, very hot (or regular soy milk)
• 1 teaspoon vanilla extract

Recipe

• 1 lightly grease a 1 quart baking dish or 4 ramekins.
• 2 preaheat oven to 325 degrees f.
• 3 fill a 9x13 pan with 1 inch hot water and put it in the oven.
• 4 beat the eggs just enough to blend.
• 5 stir in the sugar, cocoa, and salt.
• 6 slowly add the hot milk, stirring constantly.
• 7 stir in the vanilla.
• 8 pour into the baking dish or ramekins and place in the pan with hot water.
• 9 bake 55-60 minutes until a knife comes out clean.
• 10 it will firm up as it cools.

Rich Chocolate Protein Bars

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 10 tablespoons 100% whey chocolate protein powder
• 1 cup dry oatmeal
• 2 tablespoons natural-style peanut butter
• 2 tablespoons sugar free chocolate syrup (davinci or torani)
• 1/2-1 cup skim milk

Recipe

• 1 mix protein powder, oatmeal and l glutamine in bowl until uniform consistency. add syrup and and peanut butter. mix again until consistency is again close to uniform (or at least bits of peanut butter bits are uniformly distributed). add milk a couple ounces at a time mixing and trying to incorporate as much of the dry stuff into the batter as possible before adding more. (the goal is to add just enough milk to get all the dry stuff mixed in and no more. how much varies depending on your desired texture).
• 2 cover a flat surface with preferred coating (unprocessed wheat bran or oat flour is recommended). once all the dry ingredients are in a big glob of batter that you formed in the middle of the covered surface. put your desired coating on top and mold into a big brick.
• 3 cut into 5 equal size bars wrap and freeze. (freezing will keep them fresh).

Peanut Butter & Pretzel Truffles

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

Ingredients

• 1/2 cup crunchy natural-style peanut butter
• 1/4 cup finely chopped salted pretzel
• 1/2 cup milk chocolate chips, melted (see tip)

Recipe

• 1 combine peanut butter and pretzels in a small bowl. chill in the freezer until firm, about 15 minutes. roll the peanut butter mixture into 20 balls (about 1 teaspoon each). place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour. roll the frozen balls in melted chocolate. refrigerate until the chocolate is set, about 30 minutes.
• 2 make ahead tip: store airtight in the refrigerator for up to 2 weeks.
• 3 tip: to melt chocolate, microwave on medium for 1 minute. stir, then continue microwaving on medium, stirring every 20 seconds, until melted. or place chocolate in the top of a double boiler over hot, but not boiling, water. stir until melted.

Rich Chocolate Pudding

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

Ingredients

• 1/4 cup sugar
• 2 tablespoons cocoa
• 1 tablespoon cornstarch
• 1 cup milk
• 1/2 ounce semisweet chocolate
• 1/2 tablespoon butter
• 1/2 teaspoon vanilla

Recipe

• 1 mix sugar, cocoa and cornstarch, whisk in milk until smooth.
• 2 whisk over medium to medium-high heat and bring to a boil. boil for 2 minutes.
• 3 remove from heat, stir in semi-sweet chocolate, butter and vanilla. chill.

Peanut Butter Marshmallow Drizzle

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

Ingredients

• 5 ounces peanut butter chips
• 6 large marshmallows
• 1/3 cup evaporated milk

Recipe

• 1 in a medium saucepan, combine all the ingredients over low heat.
• 2 stir until the sauce is melted and smooth.
• 3 immediately drizzle over your favorite chocolate or cake or ice cream.

Rich Chocolate Pound Cake

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 16
• 2 cups semi-sweet chocolate chips, divided
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 cups light brown sugar, packed
• 1 cup margarine, softened
• 1 tablespoon vanilla extract
• 4 large eggs, room temperature
• 1/2 cup milk

Recipe

• 1 preheat oven to 350º f.
• 2 grease 10-inch bundt pan.
• 3 microwave 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on high (100%) power for 1 minute; stir.
• 4 (the morsels may retain some of their original shape.).
• 5 if necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
• 6 cool to room temperature.
• 7 combine flour, baking powder and salt in medium bowl.
• 8 beat sugar, butter and vanilla extract in large mixer bowl until creamy.
• 9 add eggs one at a time, beating well after each addition.
• 10 beat in melted chocolate.
• 11 gradually beat in flour mixture alternately with milk.
• 12 spoon into prepared bundt pan.
• 13 bake for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.
• 14 cool in pan for 30 minutes.
• 15 invert cake onto wire rack to cool completely.
• 16 microwave remaining morsels in heavy-duty plastic bag on high (100%) power for 45 seconds; knead bag.
• 17 microwave at additional 10- to 15-second intervals, kneading until smooth.
• 18 cut a small hole in corner of bag; squeeze to drizzle over cake.

Peanut Butter & Chocolate Crumble Bars

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

Ingredients

• Servings: 12
• 1 cup butter, softened
• 1 1/2 cups packed brown sugar
• 2 cups oats
• 2 cups flour
• 1 teaspoon baking soda
• 1 (8 ounce) package semisweet chocolate (8 squares)
• 3/4 cup creamy peanut butter

Recipe

• 1 preheat oven to 350.
• 2 grease a 9x13 baking dish.
• 3 cream butter and sugar.
• 4 sift in flour and baking soda.
• 5 stir in oats.
• 6 press 3 cups of oat mixture into bottom of prepared dish.
• 7 melt chocolate in a medium sauce pot.
• 8 stir in peanut butter.
• 9 carefully spread over crust.
• 10 sprinkle remaining crust crumbs over the top.
• 11 bake at 350 for 22-25 minutes or til edges are golden brown.

Super Scrumptious Chocolate Chip Cookies

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

Ingredients

• 1/2 cup quaker quick oats
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon lemon juice
• 1 cup butter, softened
• 1/4 teaspoon cinnamon
• 3/4 cup brown sugar
• 2 teaspoons vanilla
• 2 eggs
• 3 cups semi-sweet chocolate chips

Recipe

• 1 heat oven to 350 degrees.
• 2 put oatmeal in a blender or food processor and finely grind.
• 3 combine oats, flour, baking soda, salt, and cinnamon in a bowl.
• 4 combine butter, sugars,vanilla and lemon with electric mixer.
• 5 add eggs and beat until fluffy.
• 6 sift flour mixture into egg mixture, blending well.
• 7 add chocolate chips.
• 8 scoop round balls with an icecream scoop and place 2 1/2 inches apart on baking sheets lined with parchment.
• 9 bake 16-18 minutes.
• 10 cool on a wire rack.
• 11 store in a sealed container to keep soft.

Olive Garden Raspberry Mousse Cheesecake

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 1/2 teaspoons gelatin
• 1 1/2 tablespoons cold water
• 1/2 cup raspberry preserves
• 2 tablespoons sugar
• 1 cup heavy whipping cream
• 1 lb cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1 (9 inch) chocolate crumb crusts, prepared

Recipe

• 1 filling-preheat oven to 325 degrees.
• 2 mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes.
• 3 pour into prepared crust.
• 4 place on baking sheet and bake for 25 minutes.
• 5 cool to refrigerated temperature.
• 6 mousse-sprinkle gelatin over cold water, stir and let stand 1 minute.
• 7 micro on high for 30 seconds or until gelatin is completely dissolved.
• 8 (or heat on stove with 1 additional t of water.) combine gelatin with preserves.
• 9 chill 10 minutes.
• 10 cream-whip cream until soft peaks form.
• 11 add 2 t sugar and continue whipping until stiff peaks form.
• 12 measure out 1-1/2 c of whipped cream for mousse and set aside.
• 13 refrigerate remainder of cream for topping.
• 14 gently fold raspberry mixture into measured whipped cream.
• 15 spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center.
• 16 chill 1 hour before serving.
• 17 to serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream.

Salad Oil Brownies

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

Ingredients

• Servings: 32
• 2 (2 ounce) baking chocolate squares, melted
• 2/3 cup oil
• 2 cups sugar
• 4 eggs
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1 cup walnuts, chopped

Recipe

• 1 preheat oven at 350°f.
• 2 beat chocolate, oil, eggs and sugar in a large bowl.
• 3 mix together salt, baking powder and flour.
• 4 add dry mix to chocolate mix, blending well.
• 5 stir in nuts.
• 6 pour into a greased 13 x 9 x 2 inch pan and bake for 30 minutes, or until tests done.

Rich Chocolate Brownie Cake

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 1 cup caster sugar
• 1/4 cup self-raising flour (sifted)
• 1/4 cup dark cocoa (sifted)
• 3/4 cup pistachio nut (chopped)
• 150 g dark chocolate (chopped)
• 150 g butter (melted)
• 2 teaspoons vanilla essence
• 2 eggs (lightly beaten)

Recipe

• 1 preheat oven to 180°c.
• 2 grease a deep 20cm cake pan and line base and sides with baking paper.
• 3 combine the sugar, sifted flour, cocoa and nuts in a large bowl.add the chopped chocolate and mix.
• 4 make a well in centre.
• 5 combine the butter, vanilla and eggs and pour onto dry ingredients.
• 6 stir until moistened and mixed well.
• 7 pour into prepared pan and smooth the surface.
• 8 bake for 45-50 minutes or until a skewer inserted into centre comes out nearly clean.
• 9 cool in pan for 5-10 minutes before cooling on wire rack.
• 10 slice and dust with icing sugar.

Rich Chocolate Cake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 3 ounces unsweetened chocolate, finely chopped (good quality)
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/2 cups light brown sugar (firmly packed)
• 8 tablespoons unsalted butter, softened
• 1 cup sour cream, at room temperature
• 3 eggs, lightly beaten,at room temperature
• 1 teaspoon vanilla extract
• 1 cup water

Recipe

• 1 position a rack in lower third of oven and preheat to 350f.
• 2 line the bottoms of two 9x2-inch round pans with parchment paper.
• 3 melt chocolate in microwave (low or med), stirring occasionally until smooth.
• 4 you may use a double boiler too (make sure water is hot, not simmering).
• 5 cool chocolate until tepid.
• 6 sift flour, cornstarch, baking soda and salt into a large mixing bowl.
• 7 add brown sugar.
• 8 using a paddle blade on electric mixer, combine the ingredients on low speed.
• 9 add butter and sour cream.
• 10 mix on med-low speed for 1 min to make a thick batter.
• 11 add eggs, melted chocolate and vanilla.
• 12 increase speed to high and beat for 2 mins.
• 13 stop and scrape down the bowl.
• 14 resume mixing at med-high, for about 5 sec.
• 15 reduce speed to low and slowly pour in the water just until thoroughly blended.
• 16 spoon batter into prepared pans and spread it evenly.
• 17 bake until tops spring back when pressed lightly in the centers and a toothpick inserted into the centers comes out clean, 30-35 mins.
• 18 transfer to cooling racks and cool for 10 mins.
• 19 invert onto racks and remove pans.
• 20 peel off the parchment and cool the cakes right side up.
• 21 note: the cake can be baked 1 day in advance.
• 22 wrap the cooled cake layers tightly with plastic wrap to store.
• 23 or to freeze, over-wrapped with foil, for up to 2 weeks.

Rich Cocoa - Chai Style

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 cup unsweetened cocoa powder (not the powdered, instant chocolate)
• 5 cups powdered milk
• 1 cup granulated sugar
• 2 cups hot chocolate powder
• 3 tablespoons cinnamon
• 1 teaspoon ground nutmeg

Recipe

• 1 mix all of the ingredients together in a large bowl.
• 2 then sift the ingredients into a large storage container (to get rid of any lumps).
• 3 to make a mug of cocoa - add boiling water to add 2 -3 tblsp. of the mixture.
• 4 this can be stored for long periods -- if it lasts that long!

Hotel Hershey's Chocolate Buttermilk Pie

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

Ingredients

• 2 pie crusts, 9-inch
• 3 cups bittersweet chocolate, chopped
• 2 cups granulated sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 9 whole eggs
• 1 1/2 cups buttermilk
• 1/8 cup vanilla

Recipe

• 1 in a double boiler, melt chocolate. add dry ingredients. add eggs, one at a time, until smooth. add buttermilk and vanilla to complete. pour over raw pie crust. bake in preheated 300 degree oven for 40-45 minutes, until custard-like. cool and top with cool whip to serve.

Rich Choc-caramel Self-sauce Pudding

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 220 g caramello chocolate
• 1 1/3 cups self raising flour
• 1/4 cup cocoa powder
• 1 cup caster sugar
• 125 g butter, melted
• 1 cup milk
• 1/2 cup brown sugar
• 1 3/4 cups boiling water
• frozen raspberries, thawed
• icing sugar, to decorate

Recipe

• 1 preheat the oven to 180c/160c fan forced.
• 2 place chocolate block in freezer for 20 minutes.
• 3 grease a 3cm deep, 19 x 30 cm lamington pan.
• 4 sift together the flour and 2 tablespoons cocoa into a bowl. add the caster sugar, melted butter and milk. whisk the mix until smooth and well combined. spread the mixture into prepared pan. break the chocolate pieces into squares and press pieces into the pudding mixture, (make sure the chocolate pieces are evenly spaced in pudding) and using a spatula smooth mixture over the top of the chocolate pieces. place pan onto a baking tray.
• 5 sprinkle brown sugar over the pudding mixture and sift over the remaining cocoa. carefully pour boiling water, over the back of a large metal spoon, over mixture.
• 6 bake pudding for 35 to 40 minutes or until the top is just set.
• 7 stand for 5 minutes. top pudding with raspberries and dust with icing sugar.
• 8 serve with ice-cream.

Rich Chocolate Bundt Cake

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

Ingredients

• Servings: 10
• cooking spray
• 1 cup sifted cake flour
• 1 tablespoon sifted cake flour
• 1/2 cup sweet potato puree
• 1/4 cup low-fat buttermilk
• 1/2 cup firmly packed dark brown sugar
• 1/2 cup light corn syrup
• 1/8 cup vegetable oil
• 1 large egg
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon confectioners' sugar, for garnish (optional)
• 1 cup raspberries, for garnish (optional)
• mint leaf, for garnish (optional)

Recipe

• 1 preheat oven to 325°f.
• 2 coat a 6-cup nonstick bundt pan with cooking spray and dust with 1 tbsp flour. set aside.
• 3 in a small bowl, stir together sweet potato puree and buttermilk; set aside.
• 4 in a large bowl, combine the brown sugar, corn syrup and oil. beat with a mixer at medium speed for 5 minutes. add the egg and beat well.
• 5 in another large bowl, sift together the remaining flour, cocoa, baking powder, baking soda and salt. set aside.
• 6 with the mixer at low speed, alternate adding 1/3 of the flour mixture and 1/3 of the sweet potato mixture into the sugar and egg mixture until all ingredients are incorporated (do not overmix). pour the batter into the prepared pan. bake in the center oven rack for 40 minutes or until the cake springs back when lightly touched in the center.
• 7 cool at least 15 minutes before removing from pan. allow the cake to cool on a cake rack for 5 more minutes. sift the confectioners' sugar over the top of the cake and serve warm. garnish with fresh raspberries and a sprig of mint.

Jack Daniel's Pecan Pie

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 3 extra large eggs, slightly beaten
• 1 cup granulated sugar
• 2 tablespoons butter, melted
• 1 cup dark corn syrup
• 1 teaspoon pure vanilla extract
• 1/4 cup jack daniel whiskey
• 1/2 cup semi-sweet chocolate chips
• 1 1/4 cups pecan halves
• 1 10-inch deep dish pie crust

Recipe

• 1 preheat oven to 375.
• 2 combine eggs, sugar, butter, syrup, vanilla and jack daniel's; mix well.
• 3 sprinkle chocolate chips over the bottom of the pie shell.
• 4 add the pie mixture and pecans.
• 5 bake at 375 degrees for 35-40 minutes.

Midnight Chocolate Cake

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

Ingredients

• 2 cups flour
• 2 cups sugar
• 1/2 cup butter
• 5 tablespoons cocoa (heaping)
• 1 cup water
• 1/2 cup crisco shortening
• 1/2 cup buttermilk (or 1/2 cup. milk teaspoons vinegar)
• 2 teaspoons vinegar
• 2 eggs, slightly beaten
• 1 tablespoon vanilla
• 1 teaspoon baking soda
• 1/2 cup butter
• 5 tablespoons . cocoa
• 6 tablespoons milk
• 1 tablespoon vanilla
• 1 lb powdered sugar, -sifted
• 1 cup pecans (chopped)

Recipe

• 1 blend flour and sugar together. bring butter, cocoa, water and shortening to a boil in a saucepan and pour over the flour and sugar mixture, beating well. add buttermilk, eggs, vanilla, and soda. mix well and pour into a greased and floured 9x13 pan. bake at 350 degrees for 40-45 minutes.
• 2 topping: five minutes before cake is done, melt together the butter, cocoa, milk and vanilla. pour hot mixture over the powdered sugar and beat. add pecans. spread on hot cake out of the oven! wonderful for picnics and parties, as this is served from the pan.

Raisin Clusters

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• 1 cup milk chocolate chips
• 1/3 cup sweetened condensed milk
• 1 teaspoon vanilla
• 2 cups raisins

Recipe

• 1 line baking sheet with buttered wax paper; set aside.
• 2 melt chocolate with condensed milk and vanilla in heavy small saucepan over low heat, stirring occasionally.
• 3 remove from heat.
• 4 stir in raisins.
• 5 drop by teaspoonfuls onto prepared baking sheet.
• 6 refrigerate until firm.

Rich Chocolate Cake

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 tablespoon vinegar
• 1 cup milk
• 1 1/2 cups all-purpose flour
• 1 pinch salt
• 1/2 cup cocoa powder
• 1 1/2 teaspoons bicarbonate of soda
• 1 1/4 cups caster sugar or 1 1/4 cups brown sugar (i use either or half of each)
• 185 g butter or 185 g margarine (melted and cooled)
• 1 teaspoon vanilla essence
• 2 eggs, lightly beaten

Recipe

• 1 add the vinegar to the milk and set aside after stirring till the milk curdles (should not take more than 5-10 mins) sift the flour, salt, cocoa, caster sugar (if using) and soda together into a mixing bowl.
• 2 if using the brown sugar, i add it to the butter while melting it and then cream till mixed.
• 3 pour in the melted butter and half the soured milk into the dry mix.
• 4 beat well for 2 mins.
• 5 add the essence and the rest of the soured milk.
• 6 add the eggs and mix for another 2 mins.
• 7 pour mixture into a baking pan and bake in a preheated oven at 180c for 30-35 mins till a skewer comes out clean.
• 8 allow to cool in the pan for 5 mins and then remove to cool on a rack.
• 9 when cool either cut the cake through and fill with cream and fruits (strawberry is lovely) (or you can use sandwich cake tins while baking) or just top with cream and fruit.
• 10 i moisten this cake too usually with a little sugar dissolved in a mixture of 2 tblsp of rum and 3-4 tblsp of water.
• 11 drizzle this over the cake(both the parts if you have divided them). if you want it moister then drizzle some more ;).
• 12 then fill.

Rich Cocoa

Total Time: 19 mins Preparation Time: 15 mins Cook Time: 4 mins

Ingredients

• Servings: 8
• 1/2 gallon whole milk
• 12 ounces semi-sweet chocolate chips (2 cups)

Recipe

• 1 heat the milk in a medium saucepan over medium-low heat, 4-6 minutes (do not let it boil).
• 2 to each mugs add 1/4 cup of the chocolate chips. fill with the hot milk and stir until melted.
• 3 tip: instead of spoons, offer candy canes or cinnamon sticks for stirring.

Rich Chocolate Brownie Waffles

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

Ingredients

• 1/2 cup shortening
• 1 1/4 cups sifted cake flour
• 2 well beaten eggs
• 1 cup sugar
• 2 ounces unsweetened chocolate
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/2 cup chopped nuts (optional)

Recipe

• 1 beat shortening until creamy and fluffy.
• 2 slowly adding in sugar, continue creaming shortening with sugar.
• 3 when light, add in melted chocolate, then eggs.
• 4 blend well.
• 5 sift dry ingredients together, add alternately with milk with the vanilla added.
• 6 add in the nuts and blend well.
• 7 bake batter in a waffle iron.

Rich Chocolate Chewy Brownies

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

Ingredients

• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla
• 1 cup melted margarine
• 1 cup flour
• 2/3 cup cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• frosting
• 3 tablespoons cocoa
• 3 tablespoons margarine
• 1 teaspoon instant coffee, dissolved in
• 2 tablespoons warm water
• 1 1/2 cups icing sugar

Recipe

• 1 beat together sugar, eggs and vanilla. add margarine. beat well. add rest of ingredients. mix well. put in greased 9x13 inch pan and bake at 350 for 30 minutes dont overbake!

Super Scrumptious Skillet Cookie

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 box of enjoy life snickerdoodle cookie
• 1/2 cup brown rice flour
• 1/4 cup tapioca starch
• 1 teaspoon xanthan gum
• 1/3 cup brown sugar
• 1/2 cup dairy-free margarine or 1/2 cup oil
• 6 ounces of enjoy life semi-sweet chocolate chips
• 1 -2 ounce coconut (optional)
• 1 scoop ice cream

Recipe

• 1 process snickerdoodles into fine crumbs. mix in remaining ingredients except margarine and chocolate chips. drizzle in margarine and mix well, then stir in chocolate chips.
• 2 add mixture to a lightly greased 10 inch cast iron skillet or 9 inch cake pan. bake cookie for 18-22 minutes or until edges are lightly browned. sprinkle additional chocolate chips on top. add coconut if desired. then top with a scoop of your favorite ice cream or frozen substitute and enjoy!
• 3 for an even "gooier" cookie, double the recipe and increase the baking time to 25-30 minutes or until the edges are lightly browned. it's yum-a-licious!

Rich Coffee Cake

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

Ingredients

• Servings: 12
• 1 cup butter, softened
• 2 cups sugar
• 2 eggs
• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 1/2 teaspoon vanilla extract
• 1 cup pecans, chopped
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup butter, cubed

Recipe

• 1 in large mixing bowl, cream butter and sugar.
• 2 add eggs, one at a time, beating well after each addition.
• 3 combine the flour, baking powder and salt.
• 4 combine the sour cream and vanilla; add to creamed mixture alternately with dry ingredients.
• 5 combine topping ingredients; sprinkle 2 t into a greased and floured 10-inch tube pan.
• 6 for glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth.
• 7 spoon half of the batter over topping; sprinkle with half of the remaining topping.
• 8 drizzle with half of the glaze.
• 9 top with remaining batter; sprinkle with remaining topping.
• 10 bake at 350 degrees for 60-70 minutes or until toothpick inserted comes out clean.
• 11 cool for 10 minutes before removing from pan to a wire rack.
• 12 warm remaining glaze; drizzle over coffee cake.
• 13 serve warm, if desired.

Rich Chocolate Bread & Butter Pudding

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 284 ml double cream
• 300 ml milk
• 200 g good quality dark chocolate, chopped
• 6 egg yolks
• 100 g soft brown sugar
• 75 g dried fruit (optional) or 75 g nuts (optional)
• 225 g croissants, sliced into 2cm thick slices
• 125 ml fresh cream, for serving

Recipe

• 1 preheat oven to 150°c.
• 2 grease a 20cm x 30cm oven-proof dish and scatter with the dried fruit / nuts (if being used).
• 3 place the double cream and milk into a pan and bring to the boil. remove from the heat and stir in the chocolate until melted. set aside to cool.
• 4 in a bowl, beat together the egg yolks and sugar until smooth. stir into the cooled chocolate-cream mixture. stir until smooth.
• 5 dip the croissant slices into the chocolate sauce and then layer them in the oven-proof dish, overlapping the slices as you go.
• 6 place the dish into a roasting pan and fill the roasting pan to 2/3 full with boiling water.
• 7 bake for 25 - 30 minutes until the sauce has thickened.
• 8 whip the 125ml cream and use to serve with the pudding.

Pumpkin Cake With Maple Cream Cheese Frosting

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

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon pumpkin pie spice
• 3 eggs, room temperature
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla
• 1 1/2 cups pumpkin puree
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup unsalted butter, room temperature
• 2 cups confectioners' sugar
• 1/4 cup pure maple syrup
• 5 ounces bittersweet chocolate, chopped (optional)

Recipe

• 1 cake:.
• 2 preheat oven to 350 degrees. grease and flour two 9-inch round cake pans. set aside.
• 3 sift together flour, baking soda, baking powder, salt and pumpkin pie spice.
• 4 in another bowl, whisk together eggs, sugar, vegetable oil and vanilla.
• 5 slowly whisk flour mixture into egg mixture. fold in pureed pumpkin.
• 6 evenly divide cake mixture between the two prepared cake pans.
• 7 bake for 30-40 minutes or until a toothpick inserted in the center comes out with a few crumbs on it.
• 8 cool cakes in pans completely before transferring to a cake plate. about 1 hour.
• 9 once the cakes are cool, spread a layer of maple cream cheese frosting on the top of one cake layer. place the other cake layer on top. use remaining frosting to frost the cake.
• 10 frosting:.
• 11 beat sugar and butter with mixer or in stand mixer.
• 12 gradually add confectioner's sugar and maple syrup while blending.
• 13 you can put the frosting in the refrigerator to set up a little bit or just let it stand at room temperature so it's ready for you when you need it.
• 14 optional: you can chop up some bittersweet chocolate and add it to the batter once it's in the pan and stir just a bit so it doesn't sink to the bottom. reserve about a third of the chocolate to sprinkle over the frosted cake.

Rich Chocolate Cake

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

Ingredients

• 185 g butter
• 2 teaspoons vanilla essence
• 1 3/4 cups caster sugar (250mlcup)
• 3 eggs
• 2 cups self-raising flour
• 2/3 cup cocoa
• 1 cup water
• 90 g dark chocolate, chopped
• 30 g butter
• 1 cup icing sugar
• 2 tablespoons hot water, approximately

Recipe

• 1 grease and line a deep 23cm round cake pan.
• 2 combine butter, essence, sugar, eggs, sifted flour, cocoa and water in a large bowl and beat on low speed with electric mixer until ingredients are combined.
• 3 increase speed to medium, and beat for about 3 minutes or until mixture is smooth and changed in colour.
• 4 spread into prepared pan.
• 5 bake in a moderate oven for about 1 1/2 hours.
• 6 stand 5 minutes before turning on to wire rack to cool.
• 7 spread cold cake with icing.
• 8 chocolate icing: melt chocolate and butter in bowl over hot water, gradually stir in sifted icing sugar, then stir in enough hot water to mix to a spreadable consistency.

Old Fashioned Peanut Butter Chocolate Fudge

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

Ingredients

• Servings: 6
• 2 cups sugar
• 1 pinch salt
• 1 teaspoon vanilla
• 1 cup peanut butter
• 1/3 cup cocoa
• 1/2 cup milk
• 1 tablespoon butter

Recipe

• 1 combine sugar, cocoa, milk, salt and vanilla in saucepan.
• 2 mix well, bring to boil over low heat.
• 3 let boil until definite ball forms in cold water.
• 4 remove from heat.
• 5 add butter and peanut butter.
• 6 stir well, pour into pan, cut in squares. cool.

Hot Vanilla ( Hot "chocolate")

Total Time: 3 mins Preparation Time: 1 min Cook Time: 2 mins

Ingredients

• Servings: 4
• 4 cups milk (i actually use powdered milk so i can control the milky creaminess, but any kind of milk works great)
• 1/2 cup sugar
• 2 teaspoons vanilla

Recipe

• 1 place milk in saucepan and heat to a low boil. (be sure not to keep it boiling for more than a minute or two at most since milk scalds easily!).
• 2 add sugar and vanilla. mix until sugar is dissolved. (a little less than a minute).
• 3 remove from heat, let cool for 5 to 10 minutes, enjoy!

Rich Chocolate Cake

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 16
• 3 1/3 cups flour
• 2 cups packed brown sugar
• 1/2 cup cocoa
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups water
• 2/3 cup oil
• 2 teaspoons vinegar
• 1 teaspoon vanilla

Recipe

• 1 heat oven to 350 degrees.
• 2 mix flour, brown sugar, cocoa, baking soda and salt in a large bowl.
• 3 add the water, oil, vinegar and vanilla all at once and mix well.
• 4 pour into 9x13" pan that has been sprayed with cooking spray.
• 5 bake for 35-40 minutes or until wooden pick comes out clean.
• 6 cool completely and frost with your favorite frosting.

Strawberry Peanut-butter And Chocolate Pie

Total Time: 6 hrs 45 mins Preparation Time: 45 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 1/3 cup butter
• 1/4 cup granulated sugar
• 1 1/4 cups finely crushed graham crackers
• 1 (8 ounce) package cream cheese
• 1 cup powdered sugar
• 1/2 cup chunky peanut butter or 1/2 cup creamy peanut butter
• 1 (8 ounce) container cool whip
• 2 cups chopped strawberries
• chocolate fudge topping

Recipe

• 1 crust.
• 2 prepare the crust first: in small saucepan, melt the butter.
• 3 stir in the sugar.
• 4 add the crushed grahams (probably about 18) and toss to combine.
• 5 spread evenly in a 9-inch pie plate, pressing onto the bottom and up the sides to form an even crust.
• 6 you can either cover and chill for an hour, or bake for 4-5 minutes in a 375 f oven before adding the filling.
• 7 filling.
• 8 in a large mixing bowl, beat the cream cheese and powdered sugar with electric mixer until well combined.
• 9 divide the cream cheese mixture evenly between 2 medium bowls.
• 10 add the peanut butter to one bowl, and strawberries to the other bowl.
• 11 beat the peanut butter into the cream cheese mixture in one bowl, and then add half of the whipped topping, mix well.
• 12 stir the strawberries into the other bowl, and then add half of the whipped topping, mix well.
• 13 alternately spoon dollops of the peanut butter mixture and the strawberry mixture into the prepared crust.
• 14 use a metal spatula to swirl the mixtures slightly for a marbled texture.
• 15 cover and freeze for at least 6 hours, or up to 3 days.
• 16 let frozen pie stand at room temperature for half hour before serving.
• 17 drizzle with chocolate fudge before serving.

Rich Christmas Fruit Pudding

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 375 g dried mixed fruit (dried fruit medley)
• 150 g raisins
• 125 g soft dried figs
• 100 g glace cherries
• 150 g sultanas
• 100 g currants
• 1/2 cup brandy
• 250 g unsalted butter, softened
• 1 cup brown sugar
• 4 eggs
• 2 tablespoons marmalade (1 tblsp = 20ml)
• 1 cup plain flour
• 1 teaspoon mixed spice
• 1/2 teaspoon ground ginger
• 1/2 teaspoon bicarbonate of soda
• 2 cups fresh breadcrumbs
• 100 g macadamias, chopped
• 1/2 cup dark chocolate chips
• 1/4 cup brandy, to serve (optional)

Recipe

• 1 chop fruit medley, raisins, figs and cherries. combine in a large bowl with sultanas and currants, pour over brandy and mix well. cover and stand overnight.
• 2 grease an 8 cup (2 litre) pudding basin and line the base with a small circle of baking paper.
• 3 beat butter and sugar until smooth and creamy (use electric mixer). add eggs one at a time, beating well after each addition. beat in marmalade.
• 4 sift flour, spices and bicarb soda together. fold into butter mixture with breadcrumbs, soaked fruit, nuts and choc bits.
• 5 spoon mixture into prepared pudding basin and smooth the top. cover basin with baking paper and secure tightly with string. cover with foil or basin lid. (if using foil, tie more string under the rim to secure, and then make a string handle over the top to make removal from pan easier).
• 6 place pudding basin on a trivet or upturned saucer in a large saucepan with enough boiling water to come halfway up the side of the basin. cover pan and simmer for 4 hours - add more boiling water as necessary to maintain the water level.
• 7 remove basin from pan and cool. cover and refrigerate pudding in the basin.
• 8 reheat (using same method as step 6) for 2 hours. turn onto a serving plate. gently warm 1/4 cup brandy in a small saucepan. using a long match, ignite brandy and carefully pour over the pudding.
• 9 alternatively, you can reheat individual slices in the microwave - a bonus if it's stinking hot or space on your stove-top is at a premium!

Rich Chocolate Bundt Cake

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

Ingredients

• 1 cup sour cream
• 1 cup oil
• 4 large eggs
• 1 (6 ounce) box instant chocolate pudding mix
• 1 (18 1/4 ounce) box yellow cake mix
• 12 ounces chocolate chips

Recipe

• 1 mix sour cream, oil and eggs on low speed.
• 2 add dry pudding mix and dry cake mix. beat at low speed.
• 3 fold in chocolate chips.
• 4 generously grease bundt pan and flour.
• 5 bake at 350° for 1 hour.
• 6 turn out on rack and cool. frost if desired.
• 7 note: i like to apply part of a can of cream cheese frosting while the cake is still warm so it kind of glazes it. once cooled i use the rest of the frosting. then i melt a handful or so of chocolate chips in the microwave and use a spoon to drizzle across the cake.
• 8 [afterthoughts: i tried this with a chocolate cake mix for the fun of it. it became just another chocolate cake rather then the sumptious indulgence we'd come to think of this recipe as. the yellow mix seems to give it a richer flavor in my opinion. just my 2-cents for your musing.].

Strawberry Pecan Fudge

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

Ingredients

• 16 ounces strawberry frosting
• 12 ounces chocolate chips
• 2/3 cup chopped pecans, i toast the pecans

Recipe

• 1 lightly spray a 9 x 9 pan with cooking spray(i use butter flavor).
• 2 put chips in a microwave safe bowl.
• 3 cook at 15 second intervals until chips are melted.
• 4 stir in can of strawberry frosting.
• 5 sprinkle in 80% of pecans.
• 6 pour into prepared pan.
• 7 spread fudge evenly and sprinkle with pecans.
• 8 refrigerate for at least 30 minutes.
• 9 cut into squares.

Rich Chocolate Cake

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 1/3 cups milk
• silky chocolate butter frosting (silky chocolate butter frosting)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 grease 13 by 9" baking pan or three 8-inch round cake pans.
• 3 in medium bowl,combine flour, cocoa, baking powder, baking soda, and salt.
• 4 in large bowl, with mixer at low speed, beat butter and sugar until blended.
• 5 increase speed to high; beat until lght and fluffy, about 5 minutes.
• 6 reduce speed to medium-low; add eggs, one at a time, beating well after each addition.
• 7 beat in vanilla.
• 8 mixture may appear grainy.
• 9 reduce speed to low; add flour mixture alternately with milk, beginning and ending with flour mixture.
• 10 beat until batter is smooth, occasionally scraping bowl with rubber spatula.
• 11 pour batter into prepared pan.
• 12 bake until toothpick inserted in center comes out clean, 40 to 45 minutes for 13 by 9" cake or about 30 minutes for 8-inch layers.
• 13 cool in pan on wire rack 10 minutes.
• 14 run thin knife around cake to loosen from sides of pan.
• 15 invert cake or layers onto rack to cool completely.
• 16 meanwhile, prepare silky chocolate butter frosting.
• 17 wait to spread frosting on cake until cake is completely cooled.