gianduja chocolate cheesecake

Ingredients

• Servings: 1
• 4 sheets phyllo dough
• 1/2 cup butter, melted
• 8 ounces gianduja chocolate, chopped
• 1 (1 ounce) square unsweetened chocolate, chopped
• 2 pounds mascarpone cheese
• 3/4 cup sugar
• 4 egg yolks
• 1/4 cup hazelnut liqueur
• 4 egg whites

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 2 hrs 45 mins


• preheat oven to 300 degrees f (150 degrees c.) butter a 9 inch springform pan. lay one sheet of phyllo dough in the pan. tuck it into the pan and let the edges overhang the rim. brush with butter and layer a second sheet of phyllo. butter this sheet. continue until you have used all four sheets of phyllo. end with butter. use as little butter as possible. cover the phyllo-filled pan with a damp cloth.
• in the top of a double boiler, heat gianduia chocolate and unsweetened chocolate, stirring occasionally, until chocolate is melted and smooth. remove from heat and allow to cool to lukewarm.
• in a large bowl, beat the mascarpone cheese until smooth. when no lumps remain, begin to beat in the sugar a little at a time. beat in the egg yolks one at a time incorporating each yolk completely before adding the next. finally beat in the melted and cooled chocolates and the liqueur.
• beat the egg whites until they just get stiff. do not over beat. fold 1/3 of the egg whites into the cheese mixture, then quickly fold in the remaining whites until no streaks remain. be careful not to deflate the whites as much as possible. pour the filling into the phyllo-lined pan. tuck the edges of the phyllo into the pan making a bit of a rim.
• bake in the preheated oven for 45 to 60 minutes, or until filling is set. it will still seem a little loose in the center. when the cake appears done, turn off the oven, prop open the oven door with a wooden spoon and let the cake remain in the oven for another hour. then place the cake in the refrigerator until completely chilled.

Moon Rocks

Ingredients

• Servings: 2
• 1 cup semisweet chocolate chips
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups packed light brown sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup water
• 2 cups miniature marshmallows

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• melt chocolate in the top of a double boiler. let cool.
• in a mixing bowl, combine flour, baking soda and salt. in a separate bowl, cream butter and sugar together. blend eggs into the butter mixture one at a time. stir the vanilla, flour mixture, water and chocolate into the butter and eggs; beat well. stir in marshmallows. fill paper-lined cupcake pans half full.
• bake in a preheated 350 degrees f (175 degrees c) oven for 20 minutes. cool on a wire rack before serving.

strawberry brownie delight

Ingredients

• Servings: 12
• 1 (19.8 ounce) package brownie mix
• 1 cup strawberry preserves
• 1 (12 ounce) container frozen whipped topping, thawed
• 10 fresh strawberries, sliced
• 1/2 cup chocolate syrup

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). grease and flour two 8-inch round cake pans or line them with parchment paper.
• prepare the brownie mix according to package directions, and pour batter into two 8-inch round cake pans. bake as directed. cool in pans on a cooling rack.
• run a knife around the outer edge of the cake pans, and tap out one of the rounds a serving plate. spread half of the strawberry preserves over the top. place the second brownie round on top, and spread the remaining strawberry jam on it. frost the top and sides of the cake with whipped topping. arrange the sliced strawberries on top. drizzle with chocolate syrup. chill and enjoy.

Chocolate Cream Cheese Cake

Ingredients

• Servings: 1
• 1/2 cup butter
• 1/2 cup vegetable oil
• 1 1/4 cups sugar
• 2 eggs
• 2 cups grated zucchini
• 1/2 cup buttermilk
• 2 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons butter, softened
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 egg
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. sift together the flour, cocoa, baking powder and salt. set aside.
• in a large bowl, cream together 1/2 cup butter, oil, and 1 1/4 sugar until light and fluffy. beat in 2 eggs, one at a time, then stir in the zucchini. beat in the flour mixture alternately with the buttermilk. pour half of the batter into prepared pan.
• make the filling: in a medium bowl, beat cream cheese, 2 tablespoons butter. combine 1/4 cup sugar and cornstarch; beat into the cream cheese mixture until smooth. beat in 1 egg, milk and vanilla. pour over batter in pan, distributing evenly. pour remaining batter over filing.
• bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

Easy Chocolate Cake

Ingredients

• Servings: 1
• 1 cup evaporated milk
• 3/4 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups sugar
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 5 eggs
• 1 cup butter, melted
• 1/4 cup water
• 2 teaspoons vanilla extract
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup butter

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9 inch tube pan. in a saucepan over medium heat, combine the 1 cup of evaporated milk and the 3/4 cup of cocoa. heat until the cocoa is dissolved. remove from heat and set aside.
• in a large bowl, combine the flour, sugar, baking powder, baking soda and salt. add the eggs, melted butter, water, vanilla and the cocoa mixture, mix until well blended. spread evenly into the prepared pan.
• bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
• to make the chocolate icing, combine the remaining condensed milk, evaporated milk, cocoa and butter in a saucepan. cook over low heat, stirring constantly, until the mixture is thick and paste-like. spread over cooled cake.

Heavenly Hash Cake

Ingredients

• Servings: 1
• 4 eggs
• 1 cup butter
• 4 tablespoons unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 2 cups sugar
• 1 1/2 cups self-rising flour
• 1 cup chopped pecans
• 1 (16 ounce) package miniature marshmallows
• 4 tablespoons butter, melted
• 4 cups confectioners' sugar
• 4 tablespoons unsweetened cocoa powder
• 1/2 cup evaporated milk

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour an 8x12 inch pan.
• in a large bowl, cream 1 cup butter and sugar. add eggs one at a time, mixing well with each addition. add vanilla and mix to incorporate.
• in a separate bowl, mix flour and cocoa together, then add to the egg mixture and mix well to combine. add nuts and combine.
• pour into prepared 8x12 inch pan and bake at 350 degrees f (175 degrees c) for 40 minutes. while cake is still hot, cover with marshmallows.
• to make topping: in a small bowl, combine 4 tablespoons melted butter, confectioners' sugar, 4 tablespoons cocoa and evaporated milk. spread evenly over top of cake.

Sicilian Cheesecake

Ingredients

• Servings: 10
• 1 1/2 cups crushed chocolate cookies
• 3 tablespoons butter
• 2 1/2 cups ricotta cheese
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 2 tablespoons finely chopped candied lemon and orange peel
• 2 tablespoons creme de cacao liqueur
• 2 (1 ounce) squares bittersweet chocolate, grated
• 1/2 cup heavy cream
• 1 tablespoon confectioners' sugar, or to taste
• 2 (1 ounce) squares bittersweet chocolate, grated

Recipe

Preparation Time: 30 mins Ready Time: 6 hrs 30 mins


• in a small bowl, mix together the crushed cookies and butter. press into the bottom of a 9 inch springform pan. refrigerate while you prepare the filling.
• in a medium bowl, beat the ricotta cheese, 1 cup of confectioners' sugar, and vanilla until light and fluffy using an electric mixer. stir in candied peel and 2 ounces of grated chocolate by hand. spoon the filling over the chilled crust, and smooth out the top surface. refrigerate for 6 hours, or overnight.
• just before serving, whip cream with 1 tablespoon of confectioners' sugar until stiff in a small bowl using an electric mixer. run a knife around the outside edge of the cake, and remove the sides of the pan. spread the whipped cream over the top of the cake, and sprinkle with remaining grated chocolate. serve immediately.

Baked Fudge Cake

Ingredients

• Servings: 1
• 4 eggs
• 2 cups sugar
• 1/2 cup all-purpose flour
• 1/2 cup unsweetened cocoa
• 1/2 teaspoon salt
• 1 cup butter, melted
• 2 teaspoons vanilla extract
• 1 cup chopped pecans

Recipe

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


• preheat oven to 325 degrees f (165 degrees c). grease and flour an 8x8 inch pan. in a food processor or blender, beat eggs for 2 minutes.
• in a large bowl, mix together the sugar, flour, cocoa and salt. slowly beat in the whipped eggs. beat in the butter and vanilla. stir in the chopped pecans. spread batter in prepared pan.
• bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

death by chocolate cake

Ingredients

• Servings: 1
• 3 (3 ounce) packages ladyfinger cookies
• 1/2 cup dark
• 1 1/2 pounds butter
• 2 (12 ounce) packages semisweet chocolate chips
• 12 eggs, separated
• 2 1/2 cups heavy cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil
• 1/2 cup semisweet chocolate chips

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 6 hrs 35 mins


• brush the ladyfingers with and use them to line the bottom and sides of a 10 inch spring form pan.
• in a medium saucepan over low heat, melt butter. remove from heat and add 24 oz. of chocolate chips; stir until melted. cool slightly, then beat egg yolks into the mixture, one at a time, until smooth. in a separate bowl, beat the egg whites with an electric mixer until they form stiff, but not dry, peaks. fold the whites into the chocolate mixture and pour into the lined pan. chill in refrigerator for 6 hours.
• in a large bowl, whip the cream with an electric mixer until thick. blend in sugar and vanilla, and whip until stiff peaks form. invert the chilled cake a serving platter and remove the sides and bottom of the pan. spread a layer of whipped cream over the entire cake, and pipe the remaining whipped cream in a decorative pattern of your choice. in the top of a double boiler, melt the 1/2 chocolate chips with the oil. cool, then drizzle over finished cake. refrigerate until serving.

Polish Style Chocolate Cake

Ingredients

• Servings: 1
• 3/4 cup butter
• 1/4 cup shortening
• 2 cups sugar
• 2 eggs
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 3/4 cups milk
• 1 teaspoon vanilla extract
• 1 (8 ounce) container frozen whipped topping, thawed
• 3 bananas

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan. sift together the flour, cocoa, baking soda and baking powder. set aside.
• in a large bowl, cream together the butter, shortening and sugar until light and fluffy. add the eggs one at a time, beating well with each addition, then add the vanilla. add the flour mixture alternately with the milk. mix to combine.
• pour batter into a 9x13 inch pan. bake for 30 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. allow to cool.
• spread whipped topping over cooled cake and place sliced bananas on top. store in refrigerator.

Chocolate Amaretto Frosting

Ingredients

• Servings: 3
• 12 (1 ounce) squares semisweet chocolate, chopped
• 3/4 cup amaretto liqueur
• 1 cup butter, cut into pieces

Recipe

Preparation Time: 15 mins Ready Time: 25 mins


• in a saucepan over low heat, combine chopped chocolate and amaretto. stir constantly until the chocolate is almost melted, then remove from the heat and continue to stir until the chocolate is completely melted. beat in the butter, one piece at a time until smooth. refrigerate until frosting is of a spreadable consistency.

Chocolate Icebox Cake

Ingredients

• Servings: 2
• 8 (1 ounce) squares german sweet chocolate, chopped
• 3 tablespoons water
• 2 egg yolks, beaten
• 2 tablespoons confectioners' sugar
• 1 cup heavy whipping cream
• 2 egg whites
• 1 (12 ounce) package ladyfingers

Recipe

• line two 8 x 4 x 3 inch loaf pans with waxed paper.
• beat the egg whites until stiff. beat the whipping cream until soft peaks form.
• melt chocolate in a double boiler. blend in water. remove from heat, and add egg yolks; beat vigorously until smooth. add sugar, and mix well. fold whipped cream into chocolate mixture. fold in stiffly beaten egg whites.
• separate ladyfingers. line bottom of each pan with single ladyfingers. cut remaining ladyfingers in half crosswise, and use to line the sides of the pans. fill with chocolate mixture. chill 12 to 24 hours. unmold. serve with additional whipped cream if desired.

yum yum cake ii

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 tablespoon unsweetened cocoa powder
• 1 cup butter
• 1 1/2 cups sugar
• 3 eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 cups sugar
• 1/2 cup butter
• 2 teaspoons vanilla extract

Recipe

• preheat oven to 325 degrees f (165 degrees c). grease and flour a 9x13 inch pan.
• sift together the flour, salt, baking soda and cocoa, set aside. in a large bowl, cream together the 1 1/2 cup of sugar and 1 cup butter until smooth. add eggs one at a time, beating well after each addition. combine the 1 cup buttermilk and 1 teaspoon vanilla, add alternately to the mixture with the dry ingredients. pour into the prepared pan.
• bake for about 45 minutes in the preheated oven. prepare the topping while the cake is baking.
• in a small saucepan, combine the remaining 1 cup of buttermilk, 2 cups sugar and margarine. bring to a boil over medium high heat, and boil for 5 minutes. remove from the heat and cool for a few minutes before adding vanilla. as soon as the cake comes out of the oven, slowly pour the hot topping over the entire cake. it may seem like too much, but the cake will absorb it.

Chocolate Torte Frosting

Ingredients

• Servings: 2
• 6 eggs
• 1 cup sugar
• 3 (1 ounce) squares unsweetened chocolate, melted
• 3/4 cup butter

Recipe

• combine eggs and sugar, and mix well. cook in a double boiler, stirring constantly until thickened.
• pour mixture into a medium size bowl, and add chocolate. beat until cool. beat in butter or margarine.
• chill frosting until thick enough to spread.

Homemade Valentine's Chocolates

Ingredients

• Servings: 32
• 1/2 pound high-quality dark chocolate, chopped
• 1/8 teaspoon ground dried chipotle pepper
• 1 pinch salt
• 1/2 cup heavy whipping cream
• 3 tablespoons unsweetened cocoa powder, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 50 mins


• place chocolate into a bowl; add chipotle pepper and salt.
• heat cream in a small saucepan over medium-low heat until it comes to a boil. pour cream over chocolate and let stand for 3 minutes.
• stir gently until chocolate mixture is completely smooth. pour chocolate mixture out a sheet of plastic wrap on a work surface. pick up one edge of the plastic and roll the chocolate into a rough log shape. continue to roll, wrapping chocolate in the plastic. refrigerate until chilled and firm, 30 minutes to 1 hour.
• place cocoa into a small bowl. unwrap chocolate and cut in half crosswise; cut each half into halves lengthwise. roughly cut candy into 1/2-inch square 'stones'. place the chocolate pieces into the cocoa and toss gently to coat.

Coco-cola Cake I

Ingredients

• Servings: 1
• 1 cup butter
• 1/4 cup unsweetened cocoa powder
• 1 cup cola-flavored carbonated beverage
• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups miniature marshmallows

Recipe

• heat to boiling: butter, cocoa and cola drink.
• remove from heat and add flour, sugar, baking soda and mix gently. stir in buttermilk, eggs, vanilla and marshmallows.
• pour into greased 13 x 9-inch pan. bake at 350 degrees f (175 degrees c) for 30 to 35 minutes. cake can be frosted while warm. makes 10 to 12 servings.

Caramel Nougat Cake Iv

Ingredients

• Servings: 1
• 8 (2.1 ounce) bars milk chocolate covered caramel and nougat candy
• 1 cup butter or margarine, divided
• 2 cups sugar
• 4 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/4 cups buttermilk
• 1 cup chopped pecans
• 2 1/2 cups sugar
• 1 cup evaporated milk
• 1 cup semisweet chocolate chips
• 1/2 cup butter
• 1 cup marshmallow creme

Recipe

• preheat oven to 325 degrees f (165 degrees c). grease and flour one 10 inch tube pan.
• in a saucepan over medium low heat melt the milk chocolate covered caramel and nougat candy bars and 1/2 cup of the butter or margarine, set aside.
• cream 2 cups of the sugar and 1/2 cup of the butter or margarine together until light and fluffy. beat in eggs one at time, mixing well after each one.
• combine the flour and the baking soda. add alternately with the buttermilk to the egg mixture. stir in the melted candy mixture and the pecans. pour batter into the prepared pan.
• bake at 325 degrees f (165 degrees c) for 1 hour and 10 minutes. allow cake to cool then frost with marshmallow chocolate icing.
• to make chocolate marshmallow icing: in a saucepan over medium heat cook the 2-1/2 cups sugar and the evaporated milk to the soft ball stage 238 degrees f (114 degrees c). stir in semi-sweet chocolate chips, 1/2 cup butter or margarine and the marshmallow cream. stir until all are melted. remove from heat and beat until cooled. spoon over top of cooled cake.

Probiotic Chocolate Chocolate Chip Muffins

Ingredients

• Servings: 1
• 6 (1 ounce) squares semisweet chocolate
• 1/3 cup unsalted butter
• 2 eggs
• 3/4 cup buttermilk
• 1/2 cup sugar
• 1/2 cup sour cream
• 1 1/2 teaspoons vanilla extract
• 1 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c). grease 12 muffin cups.
• heat semisweet chocolate and butter together in a saucepan over low heat until melted, 3 to 5 minutes. remove from heat and cool for about 10 minutes. lightly beat eggs into cooled chocolate mixture.
• whisk chocolate-butter mixture, buttermilk, sugar, sour cream, and vanilla extract together in a bowl.
• mix flour, baking soda, and salt in a large bowl; form a well in the center of the flour mixture. stir chocolate mixture into flour mixture until just combined. fold chocolate chips into batter. spoon batter into the prepared muffin cups.
• bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 18 minutes.

End Of The Rainbow Cake

Ingredients

• Servings: 2
• 3/4 cup butter flavored shortening
• 1 1/2 cups sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1 cup milk
• 2 1/3 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour 2 (8 inch) round pans. sift together the flour, baking powder, and salt. set aside.
• in a large bowl, cream together the shortening and sugar until light and fluffy. beat in the eggs one at a time, then stir in the vanilla and almond extracts. beat in the flour mixture alternately with the milk, mixing just until incorporated. pour batter into prepared pans.
• bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

Chocolate Mocha Cake Ii

Ingredients

• Servings: 2
• 3/4 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 2 1/4 cups all-purpose flour
• 3/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1 1/4 cups strong, hot, brewed coffee
• 1/2 cup unsweetened cocoa powder

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch round cake pans.
• cream the sugar and the shortening together until light. add the eggs, one at a time, beating well after each one.
• sift the flour, salt, baking soda, and baking powder together. set aside.
• mix coffee and cocoa together until smooth. add alternately with the flour mixture to the creamed mixture. beat for 2 minutes then pour batter into the prepared pans.
• bake at 350 degrees f (175 degrees c) for 30 to 35 minutes. frost when cooled.

Cream Cake

Ingredients

• Servings: 2
• 8 ounces chocolate, chopped
• 3 cups sifted cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 1 1/4 cups sugar
• 1 1/8 cups milk
• 1 teaspoon vanilla extract

Recipe

• preheat oven to 350 degrees f (175 degrees c). butter and flour two 9 inch round cake pans.
• in a double boiler melt the chocolate over hot water. set aside to cool slightly.
• in a medium bowl whisk the flour, baking powder, and salt.
• in a large bowl cream the butter or margarine and sugar until light and fluffy. beat in the melted chocolate and the vanilla. in three additions alternately beat in the flour mixture and the milk into the creamed mixture. beat only until just smooth. pour batter into prepared pans.
• bake at 350 degrees f (175 degrees c) for 25 to 30 minutes, or until the top is golden.

prune mocha cake

Ingredients

• Servings: 2
• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 1 cup prunes, cooked and chopped
• 2 cups all-purpose flour
• 1 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 6 tablespoons butter
• 1 egg yolk
• 3 cups confectioners' sugar
• 1 1/2 tablespoons unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 1 1/2 tablespoons strong brewed coffee

Recipe

• in a large bowl, cream the sugar and shortening until light and fluffy. beat the eggs, and add to the sugar mixture. add the prunes.
• in another bowl, sift the flour, soda, baking powder, 1 teaspoon cinnamon, nutmeg, and salt. add these dry ingredients alternately with the buttermilk to the sugar mixture.
• pour the batter into 2 greased and floured 9 inch layer pans. bake at 375 degrees f (190 degrees c) for about 30 minutes. cool.
• to make the mocha icing: begin by creaming the butter. blend in the egg yolk. sift the confectioners' sugar, cocoa, and 1 teaspoon cinnamon together. add this sugar mixture alternately with the hot coffee to the creamed butter. frost the cooled cake.

Wacky Cake V

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 6 tablespoons unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 2 cups cold water
• 1 cup sugar
• 1 cup sugar substitute
• 1 teaspoon salt
• 2 tablespoons distilled vinegar
• 2/3 cup vegetable oil

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease one 9 x 13 inch pan, or three 8 inch round pans.
• stir together flour, soda, cocoa, sugar, sugar substitute, and salt. stir in vanilla, water, vinegar, and oil. pour batter into prepared pan(s).
• bake cake in a rectangular pan or three round pans for 35 minutes, or until done. cool.

Party Frosting

Ingredients

• Servings: 3
• 1 1/2 cups packed light brown sugar
• 3 egg whites
• 1/4 cup strong brewed coffee
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Recipe

• in bottom of large double boiler bring water to boil, then reduce to simmer. in top combine brown sugar, egg whites, coffee, and cream of tartar. beat with mixer 5 to 7 minutes, or until stiff peaks form. remove from heat. add vanilla, and beat additional 3 minutes.

Mom's Chocolate Pound Cake

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/2 cups margarine, melted
• 3 cups sugar
• 1 cup milk
• 5 eggs
• 1 tablespoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ready Time: 2 hrs 35 mins


• preheat oven to 325 degrees f (165 degrees c). thoroughly grease a 10-inch fluted tube pan. whisk together the flour, cocoa powder, salt, and baking powder in a bowl until thoroughly combined.
• in a large bowl, mix the melted margarine, sugar, milk, eggs, and vanilla extract; beat the flour mixture into the margarine mixture with an electric mixer set on low until the batter is smooth. pour the batter into the prepared cake pan.
• bake in the preheated oven until the top of the cake forms a crust and a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. cool cake in pan on wire rack for 10 to 15 minutes before removing pan, then allow cake to cool completely.

cassata alla siciliana (sicilian cream tart)

Ingredients

• Servings: 1
• 6 eggs
• 1/2 cup sugar
• 1 1/2 tablespoons lemon juice
• 1 1/2 tablespoons orange zest
• 2 tablespoons
• 1 cup cake flour
• 1/2 teaspoon salt
• 1 1/2 pounds ricotta cheese
• 6 tablespoons
• 1/2 cup confectioners' sugar
• 2 (1 ounce) squares sweet chocolate, grated
• 1/4 cup candied cherries, chopped
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped toasted almonds
• 1/4 cup butter
• 2 1/2 cups confectioners' sugar
• 2 egg whites
• 1 teaspoon almond extract
• 1/4 cup
• 1/4 cup confectioners' sugar for dusting

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• to make pan di spagna (sponge cake): have the following ingredients at room temperature for at least one hour before baking; 6 eggs, lemon juice, orange zest, and .
• separate 6 eggs and set the egg whites aside. beat egg yolks until thick and lemon colored. beat in sugar, lemon juice, orange zest, and or 1 teaspoon almond extract. beat until foamy.
• sift flour 3 times and fold into eggs yolks gently but thoroughly. beat egg whites until foamy, add salt, and beat until stiff but not dry. fold into yolks. pour batter into one ungreased 9 inch spring form pan.
• bake at 350 degrees f (175 degrees c) for 50 to 60 minutes. test by pressing lightly with finger tip, if cake springs back at once it is done. leave cake in pan to cool, and invert on a wire rack.
• once cake is completely cool slice into 3 layers and sprinkle layers with .
• to make filling: crush ricotta very finely with hands or a potato masher, add 1/2 cup confectioner's sugar and beat for about 3 minutes until creamy. stir in 6 tablespoons , grated sweet chocolate, chopped candied cherries, cinnamon and toasted almonds.
• spread ricotta filling over sponge cake layers, using half-inch of filling on each layer. leave the top and sides of cake plain.
• to make frosting: cream butter with 1 cup sifted confectioners' sugar. beat the 2 egg whites until stiff and gradually beat into the egg whites the remaining 1 1/2 cups confectioners' sugar. fold egg whites into the butter mixture and add fold in 1 teaspoon almond extract.
• cover sides and top cake evenly with frosting. store in refrigerator until ready to serve. serves 10.

tiramisu chocolate mousse

Ingredients

• Servings: 4
• 2 tablespoons brewed espresso
• 1 tablespoon unsalted butter
• 3 1/2 ounces dark chocolate, broken into small pieces
• 2 tablespoons or (optional)
• 2 egg yolks
• 4 teaspoons sugar
• 2 tablespoons mascarpone cheese
• 3/4 cup heavy cream

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 2 hrs 45 mins


• combine espresso and butter in the top of a double boiler over simmering water.
• place dark chocolate pieces in the espresso mixture; cook without stirring until chocolate starts to melt, about 3 minutes. whisk chocolate and espresso mixture until well combined. remove from heat and set aside.
• combine , egg yolks, and sugar in a saucepan over medium-low heat, whisking constantly until frothy and thickened, 3 to 5 minutes. remove from heat.
• stir mascarpone cheese into mixture.
• combine chocolate mixture with mascarpone mixture. cool to room temperature.
• whip heavy cream in a bowl until soft peaks form, 2 to 3 minutes.
• fold half of whipped cream into cooled chocolate mixture.
• fold second half of whipped cream into chocolate mixture. cover with plastic wrap and chill in refrigerator for at least 2 hours.

chocolate chip cookies vii

Ingredients

• Servings: 5
• 1 1/4 cups shortening
• 3/4 cup margarine
• 1 cup sugar
• 2 cups brown sugar
• 2 teaspoons vanilla extract
• 4 eggs
• 4 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 4 cups semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, cream together the shortening, margarine, sugar and brown sugar until smooth. mix in the vanilla and eggs until well blended. combine the flour, baking soda and baking powder; stir into the creamed mixture until just blended. mix in the chocolate chips. drop by heaping teaspoonfuls ungreased baking sheets. cookies should be at least 2 inches apart.
• bake for 8 to 10 minutes in the preheated oven, until edges are golden. let cookies cool for an hour or so before eating. you can try them fresh from the oven, but they will crumble and fall apart.

special chocolate cake ii

Ingredients

• Servings: 2
• 3 (1 ounce) squares unsweetened chocolate
• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 1/2 teaspoon salt
• 2 cups cake flour
• 1 cup sour milk
• 1 teaspoon baking soda
• 1 tablespoon distilled vinegar

Recipe

• preheat oven to 375 degrees f (190 degrees c). grease and flour two 9 inch round pans.
• in top of double boiler, over hot water, melt chocolate. set aside to cool slightly. in large mixing bowl, beat sugar and butter until light and fluffy. add eggs, one at a time, beating well after each addition.
• stir together flour and salt, then add alternately with milk to butter mixture. beat until well blended. add chocolate and beat until blended. in a small cup, mix vinegar and baking soda. stir until soda is dissolved. add to batter and beat until blended.
• pour batter into prepared pans. bake at 375 degrees f (190 degrees c) for 25 to 30 min or until wooden pick inserted into center of cake comes out clean. cool 10 minutes in pan then turn out wire rack to cool completely.

chocolate banana layer cake

Ingredients

• Servings: 1
• 2 1/4 cups unsifted all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 6 tablespoons unsweetened cocoa powder
• 3/4 cup butter at room temperature
• 1 1/2 cups sugar
• 2 eggs at room temperature
• 1 teaspoon vanilla extract
• 1 cup very ripe bananas, mashed
• 1/2 cup buttermilk, or as needed
• 1 (3 ounce) package cream cheese, softened
• 3 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons milk, or as needed
• 2 ripe bananas, thinly sliced (optional)

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 1 hr 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease 2 9-inch layer cake pans, and line with parchment paper. whisk together flour, baking powder, salt, baking soda, and 6 tablespoons of cocoa powder in a bowl until thoroughly combined.
• in a large mixing bowl, mash the butter with the sugar until blended, then mix in the eggs, one at a time, mixing the egg in before adding the next one. stir in 1 teaspoon of vanilla extract, then mix in mashed bananas and buttermilk, alternating with the flour mixture in three additions. add in just enough buttermilk to make a workable batter (bananas may vary in moisture content). pour the batter into the prepared cake pans.
• bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes. cool in the pans for about 10 minutes before turning out racks to finish cooling.
• in a bowl, mash the cream cheese and 3 tablespoons of butter until thoroughly combined; mix in 1 teaspoon of vanilla extract. gradually beat in confectioners' sugar and 1/4 cup cocoa powder, and beat in milk, a little at a time, until the frosting is smooth and spreadable.
• place a cake layer a cake plate, and frost the layer with about 1/3 of the frosting; top the layer with a layer of sliced bananas. place the second layer the cake, and frost top and sides with remaining 2/3 of the frosting. top cake with decorative slices of banana, if desired.

chocolate bliss cheesecake

Ingredients

• Servings: 12
• 18 oreo chocolate sandwich cookies, finely crushed
• 2 tablespoons butter or margarine, melted
• 3 (8 ounce) packages philadelphia cream cheese, softened
• 3/4 cup sugar
• 1 teaspoon vanilla
• 8 (1 ounce) squares baker's semi-sweet baking chocolate, melted, cooled slightly
• 3 eggs

Recipe

Ready Time: 5 hrs 30 mins


• preheat oven to 325 degrees f if using a silver 9-inch springform pan (or to 300 degrees f if using a dark nonstick 9-inch springform pan). mix cookie crumbs and butter; press firmly bottom of pan.
• beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. add melted chocolate; mix well. add eggs, 1 at a time, mixing on low speed after each addition just until blended. pour over crust.
• bake 55 min. to 1 hour or until center is almost set. run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. refrigerate 4 hours or overnight. store leftover cheesecake in refrigerator.

double chocolate cheesecake

Ingredients

• Servings: 10
• crisco® original no-stick cooking spray
• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• 3 (8 ounce) packages reduced fat cream cheese, softened
• 1/3 cup unsweetened cocoa powder
• 3 tablespoons pillsbury best® all purpose flour
• 3 large egg whites
• 1 (14 ounce) can eagle brand® low fat sweetened condensed milk
• 1 large egg
• 1/4 cup semi-sweet chocolate chips, melted
• 1 1/2 teaspoons vanilla extract

Recipe

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


• heat oven to 300 degrees f. spray bottom of 9-inch springform pan with no-stick cooking spray.
• combine graham cracker crumbs, sugar and butter; sprinkle evenly into bottom of pan.
• beat cream cheese until fluffy in large bowl. mix in cocoa and flour. add remaining ingredients; mix well. pour into prepared pan.
• bake 40 to 50 minutes or until center is set. cool. chill. garnish as desired.

chocolate mousse cheesecake

Ingredients

• Servings: 1
• 1/2 cup chocolate cookie crumbs
• 1 pinch ground cinnamon
• 8 (1 ounce) squares semisweet chocolate
• 1 tablespoon butter
• 2 (8 ounce) packages cream cheese, softened
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 2/3 cup sugar
• 2 eggs, beaten
• 1 1/2 tablespoons unsweetened cocoa powder
• 1 1/2 cups water

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• grease an 8-inch springform pan that will fit inside the pressure cooker. mix the chocolate wafer crumbs and cinnamon together. sprinkle the crumb mixture on the bottom of springform pan, pressing gently to form the crust.
• melt chocolate and butter together and set aside.
• with a food processor or electric mixer, process cream cheese until smooth. add chocolate mixture, and process until mixture is well-mixed and uniformly colored. pour in the cream, vanilla extract, sugar, and eggs. beat well. sieve cocoa powder over batter, and pulse or mix on low speed until cocoa is thoroughly incorporated. pour mixture over crumbs in pan. cover cake with a piece of waxed paper. wrap the entire pan with aluminum foil.
• add water to pressure cooker. place pan on the trivet in pressure cooker. seal the cooker and bring it up to 15 pounds (high) pressure. reduce the heat to maintain the pressure, and cook 45 to 50 minutes. remove cooker from heat, and let the pressure drop on its own. remove cheesecake from cooker, and let cool to room temperature in pan on a wire rack.
• remove cheesecake from pan, and refrigerate for 8 hours before serving.

strawberry slow cooker scoop cake

Ingredients

• Servings: 1
• 1 (21 ounce) can lucky leaf® premium strawberry pie filling
• 1 (18.25 ounce) package strawberry cake mix
• 1/2 cup melted butter
• 1/2 cup chocolate baking pieces

Recipe

• place lucky leaf premium strawberry pie filling in a 3 1/4 to 4-quart slow cooker.
• combine dry cake mix and butter thoroughly, using fingers if necessary. the mixture will be crumbly. sprinkle over pie filling.
• cover and cook on low-heat setting for 2 to 3 hours.
• sprinkle with chocolate pieces and serve warm. garnish with chopped nuts or whipped cream, if desired.

easy puffed wheat cake

Ingredients

• Servings: 12
• 8 cups puffed wheat cereal
• 1/3 cup butter
• 1 cup packed brown sugar
• 1/2 cup corn syrup
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla extract

Recipe

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


• pour cereal into a large bowl.
• melt butter in a saucepan over medium-low heat. stir brown sugar, corn syrup, cocoa powder, and vanilla extract into melted butter; cook until mixture begins to bubble, 5 to 10 minutes. remove saucepan from heat, pour butter mixture over cereal, and stir to until cereal is coated. spoon and press cereal mixture into muffin cups or a 9x13-inch casserole dish.

Perfect Mississippi Mud Cake

Ingredients

• Servings: 20
• 2 cups sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 1/2 cup vegetable oil
• 1/2 cup cocoa powder
• 1/4 cup water
• 1/2 cup buttermilk
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• icing:
• 1/2 cup unsalted butter, softened
• 6 tablespoons milk
• 3 tablespoons cocoa powder
• 1 (16 ounce) package confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 (10.5 ounce) package miniature marshmallows

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13-inch baking pan.
• mix sugar, flour, and salt together in a large bowl.
• combine 1/2 cup butter, vegetable oil, 1/2 cup cocoa powder, and water in a saucepan; bring to a boil and stir until smooth. remove from heat and stir into flour mixture.
• beat buttermilk, eggs, 2 teaspoons vanilla extract, and baking soda together in a bowl; mix into chocolate mixture. pour batter into prepared baking pan.
• bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 25 minutes. cool slightly.
• combine 1/2 cup butter, milk, and 3 tablespoons cocoa powder in a saucepan; bring to a boil and remove from heat. whisk in confectioners' sugar and 1 teaspoon vanilla extract. fold in pecans.
• sprinkle marshmallows over slightly cooled cake; pour warm icing over marshmallows. cool cake before serving.

salted caramel chocolate cheesecake

Ingredients

• Servings: 16
• 1 1/4 cups oreo baking crumbs
• 1/4 cup butter, melted
• 3 (250 g) packages philadelphia chocolate brick cream cheese, softened
• 3/4 cup sugar
• 3 eggs
• 3/4 cup thick caramel sauce
• 1/2 teaspoon coarse sea salt

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 6 hrs


• preheat oven to 350 degrees f (180 degrees c).
• mix baking crumbs and butter; press bottom or a 9-inch springform pan.
• beat cream cheese and sugar in a large bowl with mixer until blended. add eggs, 1 at a time, mixing on low speed after each just until blended. pour over crust.
• bake 40 to 45 min. or until centre is almost set. run knife around rim of pan to loosen cake; cool completely before removing rim. refrigerate 4 hours. spread caramel sauce over top just before serving and sprinkle with sea salt.

double chocolate biscotti ii

Ingredients

• Servings: 2
• 1 cup sugar
• 1/4 cup olive oil
• 1/4 cup margarine
• 3/4 cup egg substitute
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 1/8 cups unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 (5 ounce) milk chocolate candy bar, chopped

Recipe

Preparation Time: 45 mins Cook Time: 25 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper.
• in a large bowl, beat the sugar, olive oil and margarine until smooth. stir in the egg substitute and vanilla. combine the flour, cocoa and baking powder, gradually stir into the wet ingredients. mix in the chopped candy bar. chill dough for 10 minutes.
• divide the dough into two equal pieces. roll each piece into a 9 inch long log. place the logs the prepared cookie sheet 4 inches apart and flatten to 1 1/2 inch thickness. if there is not enough room, put each one a separate sheet.
• bake for 20 to 25 minutes in the preheated oven until somewhat firm. cool on the baking sheets until cool enough to handle.
• remove baked loaves to a cutting board and cut each one crosswise into 1/2 inch slices with a sharp knife. place the slices cut side down back the baking sheets, and toast on each side for an additional 8 to 10 minutes. cool on wire racks and store in an airtight container.

Mayonnaise Cake Iii

Ingredients

• Servings: 1
• 2 cups hot water
• 2 cups mayonnaise
• 2 teaspoons vanilla extract
• 2 cups sugar
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 6 tablespoons unsweetened cocoa powder

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
• sift together flour, sugar, cocoa and baking soda. add mayonnaise, water, and vanilla. beat 2 minutes. pour into prepared pan.
• bake at 350 degrees f (175 degrees c), 30-35 minutes or until done.

Easy Peasy Easter Cake (egg And Milk Free!)

Ingredients

• Servings: 1
• 1 1/2 cups cake flour
• 1 cup sugar
• 3 tablespoons unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 5 tablespoons vegetable oil
• 1 tablespoon vinegar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease and flour an 9x9-inch cake pan.
• whisk together cake flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. make a well in the middle of the dry ingredients
• whisk water, vegetable oil, vinegar, and vanilla extract in a separate bowl until thoroughly combined; pour the wet ingredients into the well in flour mixture.
• stir until batter is smooth. pour into prepared cake pan.
• bake in preheated oven until cake springs back when lightly touched and a toothpick inserted into the center comes out clean, about 45 minutes.
• cool in pan on wire rack for 15 minutes before removing cake to finish cooling on rack.

shalvie's passover pancakes

Ingredients

• Servings: 2
• 1/2 cup matzo meal
• 1/2 cup milk
• 1/4 cup almond meal
• 1/4 cup chocolate chips, or to taste (optional)
• 2 eggs, beaten
• 1/2 teaspoon vanilla sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt

Recipe

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


• stir matzo meal, milk, ground almonds, chocolate chips, eggs, vanilla sugar, cinnamon, and salt together in a bowl.
• heat a lightly oiled griddle over medium heat. drop batter by large spoonfuls the griddle and cook until the edges start to dry and are browned dry, about 2 minutes. flip and cook until browned on the other side, about 2 minutes more. repeat with remaining batter.

Toasted Marshmallow Cupcakes

Ingredients

• Servings: 1
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup warm water
• 2 large eggs, lightly beaten
• 1/2 cup whole milk
• 1/3 cup unsalted butter, melted
• 1/4 cup sour cream
• 3/4 teaspoon pure vanilla extract
• 12 large marshmallows

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). line 12 muffin cups with paper liners.
• whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl; stir in warm water, eggs, milk, butter, sour cream, and vanilla extract until batter is smooth. fill each muffin cup halfway with batter.
• bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 18 minutes. cool cupcakes for about 5 minutes.
• turn on the oven's broiler.
• place 1 marshmallow vertically in the center of each cupcake.
• place cupcakes back into oven and broil, watching the whole time, until marshmallows are golden brown and slightly puffed, 10 to 30 seconds. press the marshmallows into the cupcakes to cover the whole top using the back of a spoon.

amazing almond flour pancakes (gluten-free and paleo-friendly)

Ingredients

• Servings: 4
• 1 cup almond flour
• 1 tablespoon chocolate chips (such as enjoy life®), or more to taste (optional)
• 1/2 teaspoon baking soda
• 1 pinch salt
• 1 pinch ground cinnamon, or to taste (optional)
• 1 egg
• 1 egg
• 1 tablespoon honey
• 2 teaspoons vanilla extract
• 1/4 cup water, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat a lightly oiled griddle to 375 degrees f (190 degrees c).
• whisk almond flour, chocolate chips, baking soda, salt, and cinnamon together in a bowl. whisk egg, egg , honey, and vanilla extract together in a separate bowl. stir flour mixture into egg mixture, adding enough water to reach a pancake batter consistency.
• drop batter by large spoonfuls the prepared griddle and cook until pancakes are golden brown and edges are dry, 3 to 4 minutes. flip and cook until browned on the other side, 2 to 3 minutes. repeat with remaining batter.

Mini Egg Cupcakes

Ingredients

• Servings: 12
• 12 small solid chocolate easter eggs, unwrapped and frozen
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 2 teaspoons vanilla extract
• 1/2 cup milk
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk, or as needed
• 1 drop food coloring, any color, or as needed
• 12 candy-coated chocolate eggs (such as cadbury mini eggs®)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line 12 cupcake cups with paper liners. in a bowl, whisk together the flour and baking powder.
• in a mixing bowl, beat the sugar with 1/2 cup butter until thoroughly mixed, then beat in the eggs, one at a time, incorporating each egg before adding the next. stir in 2 teaspoons of vanilla extract. stir the flour mixture into the egg mixture, followed by the milk, mixing to make a smooth batter. fill each lined cupcake cup about 2/3 full of batter, and push a frozen solid chocolate egg into the batter in the center of each cupcake so a tiny bit of the egg sticks out.
• bake cupcakes in the preheated oven until the tops are lightly browned and the cakes spring back when pushed with a finger, 20 to 25 minutes. allow cupcakes to cool completely.
• in a bowl, beat 1/2 cup of butter with confectioners' sugar and 1/2 teaspoon of vanilla extract; add 1 tablespoon of milk, a teaspoon at a time, until the frosting is smooth. beat in your choice of food color to desired shade, and spread frosting on each cupcake. top each cupcake with a candy-coated mini egg for decoration.

no-bake tiramisu cheesecake

Ingredients

• Servings: 12
• 2 1/4 cups crushed chocolate graham crackers
• 1/4 cup butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup sour cream
• 1/4 cup lemon juice
• 1 (12 ounce) box vanilla wafer cookies (such as nilla®)
• 1/2 cup cold, brewed coffee

Recipe

Preparation Time: 30 mins Cook Time: 12 mins Ready Time: 3 hrs 32 mins


• preheat oven to 325 degrees f (165 degrees c). line a 9x13-inch pan with aluminum foil, making sure to cover the sides and leaving several inches of aluminum foil on each end.
• mix graham crackers and butter in a bowl until crackers are moist; pat down into the prepared pan.
• bake in preheated oven until firm, about 12 minutes. set aside to cool.
• beat cream cheese in a bowl with an electric mixer until fluffy. add sweetened condensed milk; continue beating until incorporated. blend sour cream and lemon juice into the cream cheese mixture. chill in refrigerator for 20 minutes.
• dip each vanilla wafer cookie in the brewed coffee for a few seconds and arrange in a layer the cooled crust with about 1/2 inch between each cookie. spread about 1/3 of the cream cheese mixture over the cookies. repeat layering of cookies and cream cheese mixture twice more.
• refrigerate until center is set, 2 1/2 to 3 hours.

no cholesterol chocolate chip

Ingredients

• Servings: 2
• 1/2 cup canola oil
• 1/2 cup honey
• 1 cup packed brown sugar
• 2 egg whites
• 2 teaspoons vanilla extract
• 1 tablespoon water
• 1 1/2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/4 cups semisweet chocolate chips

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a medium bowl, stir together the canola oil, honey, sugar, egg whites, vanilla and water. sift together the whole wheat flour, all purpose flour, baking powder, salt and cinnamon, stir into the wet ingredients. mix well, then fold in the chocolate chips.
• drop cookies by rounded teaspoonfuls the prepared cookie sheets. flatten with a fork dipped in flour. bake for 8 to 9 minutes in the preheated oven.