Best Blog of Chocolat Recipes: April 2016

Monday, April 18, 2016

mocha chocolate jimmy cake

Ingredients

Servings: 1
cake:
4 eggs, separated
2 cups confectioners' sugar
1 cup butter, softened
2 cups all-purpose flour
2 teaspoons baking powder
1 cup brewed strong coffee, cooled
1 cup chocolate sprinkles (jimmies)
frosting:
2 cups confectioners' sugar
1/2 cup butter, softened
2 tablespoons cocoa powder
2 tablespoons hot brewed coffee
2 teaspoons vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 10-inch tube pan.
beat egg whites in a glass or metal bowl until soft peaks form. lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
beat 2 cups confectioners' sugar and 1 cup butter together in a bowl until creamy; add egg yolks, 1 at a time, until fully incorporated.
mix flour and baking powder together in a bowl. stir flour mixture into creamed butter mixture, alternating with cooled coffee until just mixed; mix in sprinkles. fold egg whites into batter. pour batter into the prepared pan.
bake in the preheated oven until edges of cake pull away from sides and a toothpick inserted in the center comes out clean, about 1 hour. cool cake in pan for 1/2 hour before turning a serving plate.
beat 2 cups confectioners' sugar, 1/2 cup butter, and cocoa powder together in a bowl until smooth; beat in hot coffee and vanilla extract until frosting is creamy. spread frosting cooled cake.

mini almond cheesecakes with cherry flavored filled delightfulls™

Ingredients

Servings: 3
36 2-inch foil baking cups
36 vanilla wafers
1 1/2 cups nestle® toll house® delightfulls cherry flavored morsels, divided
2 (8 ounce) packages cream cheese, at room temperature
1/3 cup granulated sugar
2 tablespoons all-purpose flour
2 large eggs
1/2 teaspoon almond extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f. place 36 2-inch foil bake cups on baking sheet(s) with sides. place one vanilla wafer, flat-side down, on bottom of each cup. place 4 delightfulls morsels on top of each wafer. set aside remaining delightfulls morsels.
beat cream cheese, sugar and flour in large mixer bowl until creamy. add eggs and almond extract; beat well. spoon or scoop heaping tablespoon of cream cheese mixture into each bake cup.
bake for 13 to 15 minutes or until just set and not browned. remove from oven to wire rack. let cool 10 minutes. top each cheesecake with 3 to 4 of remaining delightfulls morsels. morsels will soften but will retain shape. cool completely. cover and refrigerate. to serve, leave in foil cups or peel away foil and place in paper liners.

Sunday, April 17, 2016

Dark Chocolate Fudge With Mint Filled Delightfulls™

Ingredients

Servings: 20
3/4 cup nestle® toll house® delightfulls mint filled morsels, divided
1 2/3 cups nestle® toll house® dark chocolate morsels
1 (14 ounce) can nestle® carnation® sweetened condensed milk
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

line 8-inch-square baking pan with foil. coarsely chop 1/4 cup delightfulls morsels; set aside.
combine dark chocolate morsels and sweetened condensed milk in medium, heavy-duty saucepan. warm over lowest possible heat, stirring until smooth. remove from heat; stir in vanilla extract. gently stir in remaining 1/2 cup delightfulls morsels just until morsels are covered.
spread mixture evenly into prepared baking pan. sprinkle with coarsely chopped delightfulls morsels. press gently into fudge. refrigerate for 2 hours or until firm. lift from pan; remove foil. cut into pieces. store refrigerated in airtight container.

shauna's boston cream cake

Ingredients

Servings: 8
cake:
3/4 cup cake flour
2 tablespoons cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3 egg yolks
2/3 cup white sugar
3 1/2 tablespoons butter, softened
3/4 teaspoon vanilla extract
6 tablespoons milk
custard:
1 1/2 cups milk
4 egg yolks
1/3 cup white sugar
1/4 cup all-purpose flour
1 teaspoon vanilla extract
frosting:
3 tablespoons butter, softened
2 (1 ounce) squares semisweet chocolate
1 cup confectioners' sugar, sifted
3/4 teaspoon vanilla extract
2 tablespoons hot water, or as needed (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9-inch cake pan.
mix both amounts of cake flour, baking powder, and salt in a bowl. beat 3 egg yolks in a separate bowl with an electric mixer until thickened and lemon-colored, about 5 minutes.
beat 2/3 cup white sugar, 3 1/2 tablespoons butter, and 3/4 teaspoon vanilla extract in a bowl with an electric mixer until light and fluffy; beat in egg yolks. beat flour mixture in several additions, alternating with 6 tablespoons milk and ending with flour mixture, into creamed butter-sugar mixture on low until incorporated. pour batter into the prepared cake pan.
bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes. cool in the pan for 10 minutes before removing to cool completely on a wire rack.
pour 1 1/2 cups milk into a saucepan; bring to a boil. remove from heat. whisk 4 egg yolks and 1/3 cup white sugar in a bowl until well combined; whisk in all-purpose flour. pour 2 tablespoons of hot milk into egg mixture, whisking constantly. slowly whisk in remaining hot milk. return saucepan to stove and bring almost to a boil, stirring constantly, until thickened. pour custard into a heat-proof bowl; stir in 1 teaspoon vanilla extract. refrigerate until chilled.
melt 3 tablespoons butter and chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. remove from heat; stir in confectioners' sugar and 3/4 teaspoon vanilla extract. add water as needed to create desired consistency.
cut cake in half horizontally. place bottom cake layer on a serving platter. spread cooled custard bottom half; place top cake over custard layer. spread frosting on top and sides of cake. chill until serving time.

chocolate chocolate chip cookies ii

Ingredients

Servings: 2
2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 cup softened butter
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). whisk together the flour, cocoa powder, and baking soda.
beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. beat in one egg until completely incorporated. beat in the last egg along with the vanilla. mix in the flour mixture until just incorporated. fold in the chocolate chips; mixing just enough to evenly combine. drop by heaped teaspoonfuls ungreased baking sheets.
bake in the preheated oven until the edges are golden, 9 to 12 minutes. allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

nestle® toll house® caramel filled delightfulls™ chocolate chip cookies

Ingredients

Servings: 4
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups nestle® toll house® delightfulls caramel filled morsels
1 cup chopped nuts*

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f.
combine flour, baking soda and salt in small bowl. beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. add eggs, one at a time, beating well after each addition. gradually beat in flour mixture. stir in delightfulls morsels and nuts. drop by rounded tablespoon ungreased baking sheets.
bake for 9 to 11 minutes or until golden brown. cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Chocolate Pound Cake I

Ingredients

Servings: 1
3 cups white sugar
1 cup butter, softened
1/2 cup shortening
3 1/2 cups all-purpose flour
5 eggs
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1 1/8 cups milk
2 teaspoons vanilla extract

Recipe

preheat oven to 300 degrees f (150 degrees c).
cream together butter or margarine, shortening, and sugar. add the eggs, vanilla, and salt mixing batter until light and creamy.
add 1cup flour and the baking powder to egg butter mixture. stir until just combined. then add 1/2 cup milk stirring until combined. continue alternating flour and milk, ending with flour.
stir in cocoa and mix well. place batter in a greased and floured tube pan that has been lined with greased and floured baking parchment paper.
bake in a preheated 300 degrees f (150 degrees c) oven for 1 hour 30 minutes.
cool cake in pan for 10 minutes. then remove cake from its pan and let cool on a wire rack.

Orange Party Cake With Chocolate Coating

Ingredients

Servings: 1
1/2 cup margarine, softened
1 1/4 cups white sugar
2 eggs
6 tablespoons grated orange zest
3/4 cup fresh orange juice
1/2 cup milk
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon orange food coloring
1 (.25 ounce) package unflavored gelatin
2 tablespoons cold water
2 cups heavy whipping cream
1/2 cup confectioners' sugar
1/3 cup orange juice
4 (1 ounce) squares semisweet chocolate
1 1/2 tablespoons butter

Recipe

preheat the oven to 350 degrees f (175 degrees c). grease and line with buttered wax paper two 8 inch round pans.
cream together margarine and 1 1/4 cup white sugar until light and fluffy. beat in eggs and orange rind until thoroughly combined. stir in 1/2 cup orange juice and milk. combine flour, baking powder, salt, and baking soda; stir into creamed mixture, and beat with an electric mixer at medium speed for 2 minutes. blend in orange food coloring. pour batter into prepared pans.
bake for 25 minutes. cool 10 minutes, and then remove layers from pans. peel off wax paper, and cool completely on wire racks. split each layer of cake, making 4 thin layers. sprinkle layers with 1/4 cup orange juice.
sprinkle gelatin on the cold water in a small cup; let stand 5 minutes. place cup in boiling water bath, and stir until gelatin is dissolved. remove from heat, and set aside for a minute. whip cream with confectioners' sugar until just starting to thicken. continue beating while you add the orange juice. slowly pour in gelatin, and combine thoroughly. beat until stiff. fill layers with orange flavored whipped cream.
in a double boiler, combine squares of chocolate and butter or margarine; stir until melted. let cool until chocolate thickens somewhat. pour chocolate on top of cake, letting it drizzle down the sides. refrigerate cake for 24 hours. let cake sit at room temperature at least 1 hour before serving.

Fudge Sundae Pie

Ingredients

Servings: 1
1 cup evaporated milk
1 cup semisweet chocolate chips
1 cup miniature marshmallows
1/4 teaspoon salt
1/2 (12 ounce) package vanilla wafers
1 quart vanilla ice cream, softened
1/4 cup pecans

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium saucepan over medium heat, combine evaporated milk, chocolate chips, marshmallows and salt; stir until chocolate and marshmallows melt and mixture smoothes and thickens. remove from heat and let cool.
line a 9 inch pie plate with vanilla wafers. spoon half of ice cream over wafers and spread evenly, then top with half of chocolate/marshmallow mixture. repeat layers and top with pecans; freeze 3 to 5 hours, until firm.

chocolate chocolate chip cookies i

Ingredients

Servings: 4
1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. mix in the chocolate chips and walnuts. drop by rounded teaspoonfuls ungreased cookie sheets.
bake for 8 to 10 minutes in the preheated oven, or just until set. cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Saturday, April 16, 2016

Fudgy Wudgy

Ingredients

Servings: 1
10 ounces semisweet chocolate, chopped
5 tablespoons finely ground espresso beans
1 1/2 cups sugar
1 cup unsalted butter, softened
6 egg yolks
1 cup all-purpose flour
1 teaspoon baking soda
1 pinch salt
1 pinch ground cinnamon
6 egg whites
3 tablespoons confectioners' sugar for dusting (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c). lightly grease a 9 inch springform pan.
combine the chocolate and ground espresso in a metal bowl, and set the bowl over a pan of simmering water. stir occasionally until melted and smooth. remove from heat and set aside.
in a large bowl, cream together the butter and sugar until light and fluffy. beat in the egg yolks one at a time, mixing well after each one. sift together the flour, baking soda, salt and cinnamon; stir into the butter mixture. stir in the chocolate and espresso mixture. in a large clean glass or metal bowl, whip the egg whites until stiff peaks form. fold in about 1/3 of the egg whites, blending well to lighten the mixture, then fold in the remaining egg whites gently. spread the batter evenly in the prepared pan.
bake for 60 to 70 minutes in the preheated oven, or until the top appears dry and cracked. a toothpick inserted into the center should come out clean. cool cake in the pan over a wire rack. dust with confectioners' sugar before serving, if desired.

Chocolate Silk Pie

Ingredients

Servings: 8
1 cup confectioners' sugar
1/2 cup butter, softened
2 (1 ounce) squares unsweetened baking chocolate (such as baker's®), melted
1 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 (8 ounce) container frozen whipped topping (such as cool whip®), thawed, or more to taste

Recipe

Preparation Time:

Ready Time:

beat confectioners' sugar and butter together in a bowl using an electric mixer until smooth and creamy; mix in melted chocolate and vanilla extract until smooth. add eggs, 1 at a time, to creamed butter mixture, beating for 5 minutes before adding the next one; spread into the graham cracker crust.
refrigerate pie until chilled, at least 3 hours. top pie with whipped topping.

orange-chocolate twist cheesecake

Ingredients

Servings: 10
1 1/2 cups chocolate wafer cookies, crushed
1/2 cup white sugar
1/4 cup butter, melted
1/2 cup semi-sweet chocolate chips
3 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
1/3 cup cornstarch
3 eggs, room temperature
1 egg yolk, room temperature
1/2 cup frozen (thawed) orange juice concentrate
1/2 teaspoon orange extract
1 teaspoon orange zest
1 drop orange food coloring (optional)
1 teaspoon vanilla extract
1/4 cup semi-sweet chocolate chips
1 tablespoon light corn syrup
1 tablespoon sour cream
1/2 cup pecans, for garnish
1 teaspoon cornstarch
2 teaspoons water, or as needed
2 tablespoons white sugar
2 tablespoons orange juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
mix the cookie crumbs, 1/2 cup sugar, and melted butter together in a bowl. press mixture evenly into the bottom of 9 inch springform pan.
melt 1/2 cup chocolate chips in a pan over low heat while stirring constantly. set aside.
beat the cream cheese, sugar, and cornstarch together in a mixing bowl until smooth. slowly beat in the eggs and egg yolk, one at a time, until thoroughly blended. stir in the orange juice concentrate, orange extract, orange zest, orange food coloring, if desired, and vanilla. reserve 1 cup of the cream cheese mixture and set aside. pour the remaining mixture over the prepared crust. stir the melted chocolate chips into the reserved 1 cup cream cheese mixture. pour the chocolate mixture into the orange filling, and swirl with a knife.
bake in preheated oven for 15 minutes. lower heat to 225 degrees f (105 degrees c), and bake until center springs bake when touched, 75 to 85 minutes. turn the oven off, and open the oven door; allow cheesecake to cool in the oven at least 30 minutes. remove from the oven and refrigerate, uncovered, for at least 8 hours, or overnight.
remove the cheesecake from the springform pan by running a knife around the inside edge. release the side of the pan and lift off. run a knife under the bottom of the cheesecake and carefully slide a serving plate.
to make the pecan-chocolate topping, melt 1/4 cup chocolate chips in a pan over low heat while stirring constantly. remove from heat, and stir in the corn syrup and sour cream until smooth and evenly blended. drizzle over the top of the cheesecake. garnish with pecans.
to make the orange topping, stir the cornstarch and water together in a small dish to make a smooth syrup. place the sugar and orange juice in a pan, and bring to a boil over medium-high heat. reduce heat to medium, and stir in the cornstarch mixture; cook until thick and clear. cool slightly, and drizzle over the top of the cheesecake.

Brooke's Best Bombshell Brownies

Ingredients

Servings: 24
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 baking dish.
combine the melted butter, sugar, and vanilla in a large bowl. beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
sift the flour, cocoa powder, and salt in a bowl. gradually stir flour mixture into the egg mixture until blended. stir in the chocolate morsels. spread the batter evenly into the prepared baking dish.
bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. remove, and cool pan on wire rack before cutting.

chewy chocolate chip oatmeal cookies

Ingredients

Servings: 3
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 325 degrees f (165 degrees c).
in a large bowl, cream together the butter, brown sugar, and white sugar until smooth. beat in eggs one at a time, then stir in vanilla. combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. mix in the quick oats, walnuts, and chocolate chips. drop by heaping spoonfuls ungreased baking sheets.
bake for 12 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Friday, April 15, 2016

Best Brownies

Ingredients

Servings: 16
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
frosting:
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour an 8-inch square pan.
in a large saucepan, melt 1/2 cup butter. remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. spread batter into prepared pan.
bake in preheated oven for 25 to 30 minutes. do not overcook.
to make frosting: combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. stir until smooth. frost brownies while they are still warm.

best chocolate chip cookies

Ingredients

Servings: 4
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
cream together the butter, white sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

chocolate sandwich cookies i

Ingredients

Servings: 2
3 cups all-purpose flour
1 1/2 cups white sugar
3/4 cup unsweetened cocoa powder
3/4 teaspoon salt
3 teaspoons baking powder
1 1/2 cups milk
2 eggs
1 1/2 teaspoons vanilla extract
3/4 cup shortening
3/4 cup butter, softened
2 cups confectioners' sugar
1/8 teaspoon salt
1 (7 ounce) jar marshmallow creme
1 1/2 teaspoons vanilla extract
1 tablespoon milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
in a large bowl, combine flour, white sugar, cocoa powder, 3/4 teaspoon salt, and baking powder. stir in 1 1/2 cups milk, eggs, 1 1/2 teaspoons vanilla, and shortening. mix until smooth using an electric mixer. drop batter by rounded teaspoons ungreased cookie sheets. leave space, and only use a teaspoon; these spread.
bake in preheated oven for 7 to 8 minutes. remove from pan immediately, and cool on wire rack.
to make the filling, combine the butter, confectioners' sugar, 1/8 teaspoon salt, marshmallow creme, 1 1/2 teaspoons vanilla, and 1 tablespoon milk in a medium bowl. beat with mixer until fluffy. spread filling on one cookie, and top with another sandwich style.

Knock-your-socks-off Vegan Chocolate Cake

Ingredients

Servings: 12
cooking spray
3 cups unbleached all-purpose flour
1/2 cup unsweetened cocoa powder
2 1/2 teaspoons xanthan gum
2 teaspoons baking soda
1 teaspoon kosher salt
2 cups water
2 cups demerara sugar
3/4 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
whisk flour, cocoa powder, xanthan gum, baking soda, and salt together in a bowl. add water, sugar, vegetable oil, vinegar, and vanilla extract to dry ingredients; mix until batter is just moistened and pour into the prepared baking dish.
bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.

chocolate chip cheesecake bars

Ingredients

Servings: 1
1 (40 ounce) package prepared cookie dough, divided
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
2 eggs

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
press 1/2 of the cookie dough into the bottom of prepared dish. mix cream cheese, sugar, and eggs together in a bowl until smooth; spread over cookie dough in baking dish. crumble remaining cookie dough over cream cheese layer.
bake in the preheated oven until set in the middle, 35 to 40 minutes.

giant oatmeal chocolate cookies

Ingredients

Servings: 20
1 1/2 cups brown sugar
1 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
2 1/3 cups quick-cooking oats
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 (11 ounce) package semisweet chocolate chips
1 cup white chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
beat brown sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs and vanilla extract until smooth. mix oats, flour, baking soda, and salt into creamed butter mixture until dough is well-mixed; fold in semisweet chocolate chips and white chocolate chips. scoop 1/4 cup batter per cookie and place on a baking sheet 3 inches apart, partially flattening the dough.
bake in the preheated oven until cookies are golden brown, 15 to 20 minutes. cool cookies on baking sheet for 5 minutes before transferring to a wire rack.

white chocolate-macadamia nut oatmeal cookies

Ingredients

Servings: 4
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups rolled oats
1 cup chopped white chocolate
1 cup chopped macadamia nuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
in a large bowl, cream together the butter, white sugar, and brown sugar until smooth. beat in the egg, then stir in the vanilla. combine the flour, baking powder, and baking soda; stir into the creamed mixture. mix in the oats, white chocolate, and macadamia nuts until evenly distributed. drop by teaspoonfuls the prepared cookie sheets.
bake for 10 to 12 minutes in the preheated oven, or until edges are toasted. for crisper cookies, bake longer. if you leave the cookies on the cookie sheet for a few minutes before transferring to cool on wire racks you will have a softer bottomed cookie.

Thursday, April 14, 2016

cake mix cookies iii

Ingredients

Servings: 4
1 (18.25 ounce) package chocolate cake mix
1 egg
3/4 cup vegetable oil
1/4 cup packed light brown sugar
2 cups butterscotch chips

Recipe

combine all ingredients in the order given. (do not use mixer.) drop by teaspoon an ungreased cookie sheet.
bake at 350 degrees f (175 degrees c) for about 7 minutes. do not let them get brown around the edges! cool on the cookie sheet at least 10 minutes before trying to remove them, they will break!

Chai Tea Ice Cream

Ingredients

Servings: 2
3 cups whole milk, or more to taste
3 cups heavy whipping cream
3 cups white sugar
4 cinnamon sticks
4 tablespoons indian-style plain black tea
3 tablespoons garam masala (indian spice blend)
10 black peppercorns
6 cardamom pods
2 whole star anise pods
1 teaspoon ground nutmeg
1 tablespoon vanilla extract
1 cup chopped semisweet chocolate (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix whole milk, whipping cream, sugar, cinnamon sticks, tea, garam masala, peppercorns, cardamom pods, anise pods, and nutmeg together in a saucepan; bring to a simmer and cook for 20 minutes. strain mixture through a colander into a large bowl. add up to 1 cup more milk to cut spice level and sweetness to your liking.
pour milk mixture into an ice cream maker and churn according to the manufacturer's instructions.
stir chocolate into the churned milk mixture and freeze, stirring occasionally, until soft and creamy, 4 to 5 hours.

chocolate chocolate chip cookies ii

Ingredients

Servings: 2
2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 cup softened butter
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). whisk together the flour, cocoa powder, and baking soda.
beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. beat in one egg until completely incorporated. beat in the last egg along with the vanilla. mix in the flour mixture until just incorporated. fold in the chocolate chips; mixing just enough to evenly combine. drop by heaped teaspoonfuls ungreased baking sheets.
bake in the preheated oven until the edges are golden, 9 to 12 minutes. allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Blackberry-chocolate Chip Pie

Ingredients

Servings: 8
1 (15 ounce) package pastry for a 9 inch double crust pie
3/4 cup white sugar
1/3 cup all-purpose flour
3/4 teaspoon ground cinnamon
4 cups blackberries
3/4 cup semisweet chocolate chips
1/2 tablespoon lemon juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c). place one of the pie crusts into the bottom of a 9 inch pie plate.
in a bowl, mix the sugar, flour, and cinnamon. gently stir in the blackberries and chocolate chips. sprinkle with lemon juice. transfer to the pie crust in the pie plate. place remaining pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers.
bake 35 minutes in the preheated oven, until top is golden brown. cool slightly before slicing.

best big, fat, chewy chocolate chip cookie

Ingredients

Servings: 1
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 325 degrees f (165 degrees c). grease cookie sheets or line with parchment paper.
sift together the flour, baking soda and salt; set aside.
in a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. beat in the vanilla, egg, and egg yolk until light and creamy. mix in the sifted ingredients until just blended. stir in the chocolate chips by hand using a wooden spoon. drop cookie dough 1/4 cup at a time the prepared cookie sheets. cookies should be about 3 inches apart.
bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Cranberry Ice Cream Swirl Cake

Ingredients

Servings: 1
24 chocolate wafers
1/4 cup unsalted butter, melted
1 1/2 cups cranberries
1/2 cup light corn syrup
1/3 cup white sugar
1/3 cup water
3 cups vanilla ice cream, softened
1/2 cup shelled pistachio nuts
1 tablespoon unsalted butter
1/4 teaspoon salt
1 cup heavy cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a food processor or blender, process wafers until finely ground. stir ground wafers together with 1/4 cup melted butter and press into the bottom and partway up the sides of an 8-inch springform pan. freeze 30 minutes.
meanwhile, in a covered saucepan over medium heat, simmer cranberries, corn syrup, sugar and water for 10 minutes. transfer mixture to a blender or food processor and puree until smooth. place in a bowl and chill until cold.
spread half the softened ice cream over the frozen crust. drizzle all but 1/3 cup of the cold cranberry mixture over the ice cream. top with remaining ice cream. draw a knife through the layers to marble. freeze 30 minutes, or until firm.
spread remaining 1/3 cup cranberry mixture over top of frozen dessert and freeze 15 minutes more.
meanwhile, chop pistachios finely and place in a small skillet over medium heat with 1 tablespoon butter and salt. cook, stirring, 1 minute, until fragrant. set aside to cool.
in a chilled bowl, whip cream until soft peaks form. beat in confectioners' sugar and vanilla and whip until stiff peaks form. fold in cooled pistachios and spread cream over chilled cake. freeze 30 minutes, then cover tightly with plastic wrap and foil and freeze 4 hours.
to unmold, wrap a hot, dampened towel around the sides of the pan for 1 to 2 minutes. then remove the sides of the pan.

Wednesday, April 13, 2016

chewy chocolate candies

Ingredients

Servings: 25
2 tablespoons butter, melted
2 (1 ounce) squares unsweetened chocolate, melted and cooled
1/2 cup light corn syrup
3 cups confectioners' sugar, divided
3/4 cup powdered milk
1 teaspoon vanilla extract

Recipe

Preparation Time:

Ready Time:

in a medium mixing bowl, stir together butter and chocolate. beat in corn syrup, 2 cups of confectioner's sugar, powdered milk and vanilla. dough will be stiff.
sprinkle a work surface with the remaining 1 cup confectioners' sugar. turn dough out work surface and knead until remaining sugar is incorporated. shape into small logs and wrap in waxed paper.

Caramel Cookie Pops

Ingredients

Servings: 48
1/2 cup butter, softened
1/4 cup confectioners' sugar
1/4 cup packed brown sugar
1/4 teaspoon salt
1 egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup miniature semisweet chocolate chips
48 round wooden toothpicks
1 cup finely chopped pecans
1 (11 ounce) package caramel bits (such as kraft®)
2 tablespoons water

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease baking sheets.
beat butter, confectioners' sugar, brown sugar, and salt together in a bowl until light and fluffy. add egg and vanilla extract; beat until smooth. gradually beat flour into butter mixture until dough is smooth; stir chocolate chips into dough.
shape dough into 1-inch balls and place 2-inches apart on prepared baking sheets.
bake until cookies are set, 10 to 12 minutes. immediately press a round toothpick into the center of each cookie; remove to wire racks to cool completely.
place pecans in a shallow bowl. line a flat work surface with a sheet of waxed paper.
stir caramels and water together in a saucepan over medium-low heat until caramels melt and mixture is smooth, 3 to 5 minutes.
hold a cookie by the toothpick and dip it into the caramel mixture, turning to coat completely. remove from caramel and let any excess caramel drip off into the saucepan. immediately dip the bottom and sides of each caramel-coated cookie into pecans. transfer to wax paper to cool until set. repeat with remaining cookies.

chocolate chip strawberry shortcake

Ingredients

Servings: 8
crisco® original no-stick cooking spray
2 (7.4 ounce) packages martha white® chocolate chip muffin mix
2/3 cup heavy cream
6 cups sliced strawberries, sweetened to taste
whipped cream:
1 cup heavy cream, chilled
1/2 teaspoon vanilla extract
2 tablespoons powdered sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oven to 400 degrees f. spray a large baking sheet with no-stick cooking spray. chill beaters from electric mixer and medium mixing bowl for 10 minutes in the freezer. combine muffin mix and 2/3 cup cream in medium bowl. stir with a fork until all ingredients are moistened and mixture forms a dough. press into a ball. pat into a 7-inch round on lightly floured surface. cut into 8 wedges. place on baking sheet. bake 12 to 15 minutes or until golden brown.
beat cream and vanilla in chilled bowl, gradually adding powdered sugar on medium speed until cream begins to thicken and stiffen.
split shortcakes; fill with strawberries and top with whipped cream and additional strawberries.

Chocolate Chip Cheesecake Cupcakes

Ingredients

Servings: 24
1 (18.25 ounce) package chocolate cake mix (such as duncan hines® moist deluxe®)
1 1/4 cups water
4 eggs, divided
1/2 cup oil
1 (8 ounce) package cream cheese, at room temperature
2/3 cup white sugar
3/4 teaspoon mexican vanilla extract
3/4 cup miniature chocolate chips, or more to taste, divided
1 (16 ounce) container cream cheese frosting

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). line 24 muffin cups with paper liners.
combine cake mix, water, 3 eggs, and oil together in a bowl using an electric mixer until batter is smooth, about 2 minutes. spoon batter into the prepared muffin cups.
blend cream cheese, sugar, 1 egg, and vanilla extract together in a blender until cheesecake filling is smooth; stir in 1/2 cup chocolate chips. spoon about 1 tablespoon cheesecake filling into each cupcake.
bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes. cool cupcakes on a wire rack.
frost each cupcake with cream cheese frosting and sprinkle remaining chocolate chips over each cupcake.

Oatmeal Chocolate Chip Cookies Iv

Ingredients

Servings: 100
1/2 cup butter flavored shortening
1 tablespoon water
1/2 cup white sugar
1 cup packed brown sugar
1 1/2 teaspoons vanilla extract
2 egg whites
1 3/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup rolled oats
1/2 cup miniature semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
in a large bowl, cream together the butter flavored shortening, water, white sugar and brown sugar until smooth. beat in the egg whites and vanilla. combine the flour, baking soda and salt; stir into the creamed mixture. blend in the oats and mini chocolate chips. drop dough by half-teaspoonfuls the prepared cookie sheets.
bake for 7 to 9 minutes in the preheated oven, until the edges begin to brown. remove from baking sheets to cool on wire racks. cool at least 10 minutes before eating.

Tuesday, April 12, 2016

Milk Chocolate Bundt Cake

Ingredients

Servings: 20
7 ounces milk chocolate candy bar or morsels
1/2 cup chocolate syrup
1 cup butter, softened
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla
2 3/4 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup lactaid® chocolate milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f. grease and lightly flour a 10-inch bundt pan. set aside.
melt chocolate with chocolate syrup in a small saucepan over low heat. set aside.
cream butter and sugar together until light and fluffy. add eggs, one at a time. mix well after each addition. add vanilla and chocolate mixture. mix well.
add flour, salt and baking soda. mix well. add lactaid® chocolate milk and stir until well blended.
pour batter into prepared bundt pan. bake in preheated 350 degrees f oven 60 to 70 minutes or until a toothpick inserted near the center comes out clean. remove cake from oven and cool on a wire rack 15 to 20 minutes. invert pan to place cake on a serving platter and cool completely. dust with powdered sugar as a garnish, if desired.

Donauwelle

Ingredients

Servings: 1
2 cups all-purpose flour
1 teaspoon baking powder
1 cup margarine
2 tablespoons margarine
1 1/4 cups white sugar
1 teaspoon vanilla extract
5 eggs, separated
2 teaspoons unsweetened cocoa powder
1 (16 ounce) can pitted tart cherries in water, drained
1 cup margarine
2 tablespoons margarine
1 1/2 cups confectioners' sugar
2 teaspoons flavoring
2 egg yolks

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). line a 9x13-inch baking dish with parchment paper.
sift together the flour and baking powder in a bowl; set aside. beat 1 cup plus 2 tablespoons margarine with an electric mixer in a large bowl until fluffy. beat in the white sugar, vanilla extract, and 5 egg yolks. stir in the flour mixture until just combined.
beat egg whites until foamy in a large glass or metal mixing bowl. continue to beat until stiff peaks form. lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. use a rubber spatula or wire whisk to gently fold 1/3 of the egg whites into the batter, keeping as much volume as possible. add the remaining egg whites, folding just until incorporated.
pour half of the batter into a separate bowl. sift the cocoa powder into one bowl of batter. stir until just combined. pour the white batter into the prepared baking dish, then spread the chocolate batter over. arrange the tart cherries on top.
bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.
to make the buttercream, beat 1 cup plus 2 tablespoons margarine, confectioners' sugar, , and 2 egg yolks until light and fluffy. spread over cooled cake. refrigerate cake until ready to serve.

Brooke's Best Bombshell Brownies

Ingredients

Servings: 24
1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 baking dish.
combine the melted butter, sugar, and vanilla in a large bowl. beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
sift the flour, cocoa powder, and salt in a bowl. gradually stir flour mixture into the egg mixture until blended. stir in the chocolate morsels. spread the batter evenly into the prepared baking dish.
bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. remove, and cool pan on wire rack before cutting.

chocolate chocolate chip cookies i

Ingredients

Servings: 4
1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. mix in the chocolate chips and walnuts. drop by rounded teaspoonfuls ungreased cookie sheets.
bake for 8 to 10 minutes in the preheated oven, or just until set. cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Monday, April 11, 2016

Best Brownies

Ingredients

Servings: 16
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
frosting:
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour an 8-inch square pan.
in a large saucepan, melt 1/2 cup butter. remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. spread batter into prepared pan.
bake in preheated oven for 25 to 30 minutes. do not overcook.
to make frosting: combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. stir until smooth. frost brownies while they are still warm.

chewy chocolate chip oatmeal cookies

Ingredients

Servings: 3
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 325 degrees f (165 degrees c).
in a large bowl, cream together the butter, brown sugar, and white sugar until smooth. beat in eggs one at a time, then stir in vanilla. combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. mix in the quick oats, walnuts, and chocolate chips. drop by heaping spoonfuls ungreased baking sheets.
bake for 12 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Big D's Chocolate Strawberry Shortcake

Ingredients

Servings: 1
1/2 pound fresh strawberries, hulled and halved
2 tablespoons white sugar
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups white sugar
1 cup butter, softened
1/3 cup vegetable oil
2 eggs
1/2 teaspoon vanilla extract
1 1/2 cups milk
3/4 cup brewed coffee
1 quart heavy whipping cream
1/4 cup confectioners' sugar
2 tablespoons white sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

toss strawberry halves and 2 tablespoons white sugar in a bowl and refrigerate while preparing remaining ingredients.
preheat oven to 350 degrees f (175 degrees c). lightly grease and flour two 9-inch round baking pans.
mix flour, cocoa powder, baking soda, baking powder, and salt in a bowl. beat 2 cups white sugar, butter, vegetable oil, eggs, and vanilla extract in a large bowl until creamy. mix flour mixture into butter mixture until just combined. stir in milk and coffee until batter is well blended; pour batter into prepared baking pans.
bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.
beat heavy whipping cream until foamy in a large bowl. gradually add 1/4 cup confectioners' sugar and remaining 2 tablespoons white sugar, continuing to beat until stiff peaks form. lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape.
spread half the whipped cream over one completely cooled cake. layer half the strawberries on top and place the second cake on top. spread the remaining whipped cream over the entire cake and decorate with the remaining strawberries.

Southern Red Velvet Cake

Ingredients

Servings: 1
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon butter flavored extract
3 tablespoons cocoa powder
1/2 ounce red food coloring
2 1/2 cups all-purpose flour
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon distilled white vinegar
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup milk
1/2 cup butter
1 cup white sugar
1/2 cup shortening
2 teaspoons vanilla extract
2 teaspoons butter flavored extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). grease and flour three 10 inch round pans.
cream 1/2 cup of shortening, 1 1/2 cups of white sugar, eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of butter flavored extract in a large bowl. make a paste of cocoa and food coloring in a small bowl and add to shortening mixture. pour in 2 1/2 cups flour alternately with the buttermilk, mixing until just incorporated. mix 1 teaspoon of salt, baking soda, and vinegar in a small bowl, and while fizzing fold into the batter; mixing just enough to evenly combine. pour the batter into prepared pan.
bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.
to make frosting: cook 3 tablespoons of flour, 1/2 teaspoon of salt, and milk in a skillet over low heat, stirring constantly, until thick. let cool completely. cream butter, 1 cup sugar, and 1/2 cup shortening in a separate bowl. stir in 2 teaspoons each of vanilla extract and butter flavored extract. then add flour mixture to bowl and cream together. frost cooled cake.

Debbie's Red Rhubarb Chocolate Cake

Ingredients

Servings: 1
1 (18.25 ounce) package chocolate cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
2 cups chopped rhubarb
1 (3 ounce) package cherry flavored jell-o® mix
1 cup white sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13-inch baking pan.
stir chocolate cake mix, water, vegetable oil, and eggs in a mixing bowl until moistened. beat with an electric mixer on medium speed for 2 minutes.
spread rhubarb over the bottom of the prepared baking dish and sprinkle cherry gelatin mix and sugar evenly over the rhubarb. pour cake batter over the rhubarb layer.
bake in the preheated oven until a toothpick inserted into the middle of the cake layer comes out clean, about 1 hour; check for doneness after 45 minutes. let cool before serving.

philadelphia-oreo no-bake cheesecake

Ingredients

Servings: 16
1 (18 ounce) package oreo cookies, divided
1/4 cup butter, melted
4 (8 ounce) packages philadelphia cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
1 (8 ounce) tub cool whip whipped topping, thawed

Recipe

Preparation Time:

Ready Time:

coarsely chop 15 of the cookies; set aside. finely crush remaining cookies; mix with butter. press firmly bottom of 13x9-inch pan. refrigerate while preparing filling.
beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. gently stir in whipped topping and chopped cookies. spoon over crust; cover.
refrigerate 4 hours or until firm. store leftovers in refrigerator.

Shulie Krinkles

Ingredients

Servings: 4
2 (10.25 ounce) packages fudge brownie mix
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix the brownie mix, butter, egg, and vanilla extract together in a bowl until well combined. cover and refrigerate for at least 1 hour to firm up the dough.
preheat an oven to 350 degrees f (175 degrees c). line baking sheets with parchment paper. place the confectioners' sugar in a shallow bowl.
scoop up about 1 tablespoon of dough per cookie, and roll into a ball. roll the ball in the confectioners' sugar, then place the balls on the prepared baking sheets about 2 inches apart.
bake the cookies in the preheated oven until the tops are cracked, 12 to 14 minutes. let cool on baking sheets for 5 minutes before removing the cookies to racks to finish cooling.

Elisa's Famous Fudge

Ingredients

Servings: 48
1 1/2 cups white sugar
2/3 cup evaporated milk
2 tablespoons butter
1/4 teaspoon salt
1 (7 ounce) jar marshmallow creme
3/4 cup semisweet chocolate chips
3/4 cup butterscotch chips
1/2 cup chopped pecans
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

line an 8-inch square dish with foil.
in a heavy saucepan over medium heat, combine sugar, evaporated milk, butter and salt. bring to a boil and let roll 5 minutes. remove from heat and stir in marshmallow creme, chocolate chips, butterscotch chips, pecans and vanilla. continue stirring until marshmallow creme is melted and all ingredients are thoroughly combined. pour into prepared dish.
refrigerate for 2 hours, until firm. lift from dish, remove foil, and cut into pieces.

Sunday, April 10, 2016

chocolate chocolate chip cookies ii

Ingredients

Servings: 2
2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 cup softened butter
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). whisk together the flour, cocoa powder, and baking soda.
beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. beat in one egg until completely incorporated. beat in the last egg along with the vanilla. mix in the flour mixture until just incorporated. fold in the chocolate chips; mixing just enough to evenly combine. drop by heaped teaspoonfuls ungreased baking sheets.
bake in the preheated oven until the edges are golden, 9 to 12 minutes. allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Cake Mix Cookies

Ingredients

Servings: 24
1 (15.25 ounce) package yellow cake mix
2 eggs
1/2 cup vegetable oil
1/2 (11 ounce) package chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
mix cake mix, eggs, and vegetable oil together in a bowl until well mixed; fold in chocolate chips. roll cookie dough into 12 balls and arrange on a baking sheet.
bake in the preheated oven until lightly browned around the edges, 7 to 9 minutes. cool on the baking sheet 2 to 3 minutes before transferring to a wire rack to cool.

Rich Chocolate Cupcake

Ingredients

Servings: 2
1 cup butter
7 ounces dark chocolate
4 eggs
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon instant coffee granules
1 cup self-rising flour

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). line a muffin pan with paper or foil liners.
melt the butter and chocolate in the top of a double boiler over barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. remove from heat and let cool.
blend the eggs and sugar with a mixer in a large bowl. stir the cooled melted chocolate into the egg mixture. add the vanilla extract and instant coffee. sift in self-rising flour and stir until well combined. fill muffin cups 2/3 full. bake in the preheated oven until the tops spring back when lightly pressed, about 15 to 18 minutes.

best big, fat, chewy chocolate chip cookie

Ingredients

Servings: 1
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 325 degrees f (165 degrees c). grease cookie sheets or line with parchment paper.
sift together the flour, baking soda and salt; set aside.
in a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. beat in the vanilla, egg, and egg yolk until light and creamy. mix in the sifted ingredients until just blended. stir in the chocolate chips by hand using a wooden spoon. drop cookie dough 1/4 cup at a time the prepared cookie sheets. cookies should be about 3 inches apart.
bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

best chocolate chip cookies

Ingredients

Servings: 4
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
cream together the butter, white sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls ungreased pans.
bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

chocolate-hazelnut spread cookies

Ingredients

Servings: 18
1 cup graham cracker crumbs
1/2 teaspoon baking soda
1 pinch salt
1 egg
1/2 teaspoon vanilla extract
1 cup chocolate-hazelnut spread (such as nutella®)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c).
combine the graham cracker crumbs, baking soda, and salt in a large bowl; add the egg, vanilla, and chocolate-hazelnut spread and mix by hand until well blended. form the mixture into 1 1/2-inch balls and place on a baking sheet 2 inches apart.
bake in the preheated oven until crispy on the outside, 8 to 10 minutes. allow to rest on cookie sheet a few minutes before moving to a wire rack to cool.

Creamy Orange Fudge

Ingredients

Servings: 1
2 pounds white chocolate, melted
2 (8 ounce) packages cream cheese
6 cups confectioners' sugar
1 tablespoon orange extract

Recipe

Preparation Time:

Ready Time:

beat cream cheese into melted chocolate until well blended. beat in confectioner's sugar until mixture is smooth. stir in orange extract. spread in an 8x8 inch dish and let set before cutting into squares. store in refrigerator.

Chocolate Chip Cheesecake Cupcakes

Ingredients

Servings: 24
1 (18.25 ounce) package chocolate cake mix (such as duncan hines® moist deluxe®)
1 1/4 cups water
4 eggs, divided
1/2 cup oil
1 (8 ounce) package cream cheese, at room temperature
2/3 cup white sugar
3/4 teaspoon mexican vanilla extract
3/4 cup miniature chocolate chips, or more to taste, divided
1 (16 ounce) container cream cheese frosting

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). line 24 muffin cups with paper liners.
combine cake mix, water, 3 eggs, and oil together in a bowl using an electric mixer until batter is smooth, about 2 minutes. spoon batter into the prepared muffin cups.
blend cream cheese, sugar, 1 egg, and vanilla extract together in a blender until cheesecake filling is smooth; stir in 1/2 cup chocolate chips. spoon about 1 tablespoon cheesecake filling into each cupcake.
bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes. cool cupcakes on a wire rack.
frost each cupcake with cream cheese frosting and sprinkle remaining chocolate chips over each cupcake.

Saturday, April 9, 2016

brown butter and chocolate oatmeal cookies

Ingredients

Servings: 42
1 cup butter
1 cup light brown sugar, packed
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
3 cups quick-cooking oats
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a saucepan over medium heat; cook, swirling the pan frequently, until the butter is browned, about 5 minutes. pour browned butter into a bowl and set aside to cool.
preheat oven to 325 degrees f (168 degrees c).
beat browned butter, brown sugar, and white sugar together in a large bowl until smooth and creamy. beat one egg into the butter mixture until smooth; add second egg and vanilla extract and beat again until smooth and uniform in color.
mix oats, flour, baking soda, and salt in a bowl; add to the browned butter mixture and stir to get a cookie dough. stir chocolate chips into the dough. drop dough by heaping teaspoonful baking sheets.
bake in preheated oven until edges and bottoms are golden brown, about 12 minutes. cool on sheets for 10 minutes before transferring to wire cooling racks to cool completely.

Chocolate Chunk Cookies

Ingredients

Servings: 3
1 cup butter, softened
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 (5 ounce) milk chocolate candy bar, chopped
1 cup coarsely chopped peppermint candy canes

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 400 degrees f (200 degrees c).
in a medium bowl, cream together the butter and sugar until smooth. beat in the eggs one at a time, then stir in the vanilla and peppermint extracts. combine the flour, cream of tartar, baking soda, and salt; stir into the creamed mixture until all of the dry has been absorbed. mix in the chocolate chunks and chopped . form spoonfuls of dough into balls, and place them 2 inches apart an ungreased baking sheet.
bake for 8 to 10 minutes in the preheated oven.

high altitude banana chocolate chip cookies

Ingredients

Servings: 5
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup white sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup mashed banana
2 cups semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 375 degrees f (190 degrees c). sift together the flour, baking powder, baking soda and salt, set aside.
in a large bowl, cream together the butter, sugar and brown sugar. beat in the eggs, one at a time, then stir in the vanilla and mashed banana. mix in the dry ingredients until just blended, then fold in chocolate chips. drop by rounded spoonfuls prepared cookie sheets.
bake for 11 to 13 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

mini almond cheesecakes with cherry flavored filled delightfulls™

Ingredients

Servings: 3
36 2-inch foil baking cups
36 vanilla wafers
1 1/2 cups nestle® toll house® delightfulls cherry flavored morsels, divided
2 (8 ounce) packages cream cheese, at room temperature
1/3 cup granulated sugar
2 tablespoons all-purpose flour
2 large eggs
1/2 teaspoon almond extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f. place 36 2-inch foil bake cups on baking sheet(s) with sides. place one vanilla wafer, flat-side down, on bottom of each cup. place 4 delightfulls morsels on top of each wafer. set aside remaining delightfulls morsels.
beat cream cheese, sugar and flour in large mixer bowl until creamy. add eggs and almond extract; beat well. spoon or scoop heaping tablespoon of cream cheese mixture into each bake cup.
bake for 13 to 15 minutes or until just set and not browned. remove from oven to wire rack. let cool 10 minutes. top each cheesecake with 3 to 4 of remaining delightfulls morsels. morsels will soften but will retain shape. cool completely. cover and refrigerate. to serve, leave in foil cups or peel away foil and place in paper liners.

homemade chocolate cookie crumbs

Ingredients

Servings: 12
1 cup all-purpose flour
1/2 cup dark cocoa powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1/3 cup white sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a baking sheet.
whisk flour, cocoa powder, and baking soda together in a bowl. beat butter, white sugar, brown sugar, egg, and vanilla extract together with an electric mixer in another bowl until smooth and creamy. gradually beat flour mixture into butter mixture until dough is just incorporated. spread dough out prepared baking sheet.
bake in the preheated oven until set, about 14 minutes. cool completely and crumble as desired.

oatmeal energy bars

Ingredients

Servings: 24
1 1/3 cups rolled oats
1/2 cup all-purpose flour
1/2 cup vegan semi-sweet chocolate chips
1/2 cup ground unsalted cashews
2 tablespoons shelled unsalted sunflower seeds
1 tablespoon ground flax meal
1 tablespoon wheat germ
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1/2 cup honey, warmed
1/3 cup almond butter
1/2 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). line a 9x11-inch baking dish with aluminum foil.
whisk oats, flour, chocolate chips, ground cashews, sunflower seeds, flax meal, wheat germ, cinnamon, and sea salt together in a large shallow bowl.
stir warmed honey, almond butter, and vanilla extract together in a bowl until well-mixed. pour honey mixture into oat mixture; stir until batter is well-combined. turn batter out into prepared baking dish. lay a sheet of waxed paper over batter and press firmly to evenly distribute in the baking dish. remove and discard waxed paper.
bake in the preheated oven until golden and fragrant, about 12 minutes. pull aluminum foil from baking dish and cool bars in the aluminum foil for 10 minutes; remove and discard aluminum foil. cut into bars.

Friday, April 8, 2016

chocolate chocolate chip cookies i

Ingredients

Servings: 4
1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. mix in the chocolate chips and walnuts. drop by rounded teaspoonfuls ungreased cookie sheets.
bake for 8 to 10 minutes in the preheated oven, or just until set. cool slightly on the cookie sheets before transferring to wire racks to cool completely.

chocolate chunk mandel bread

Ingredients

Servings: 30
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1 cup white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 tablespoons orange juice
1 cup chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). grease a baking sheet.
whisk the flour, baking powder, and salt together in a bowl; set aside. beat the eggs and sugar together in a mixing bowl until smooth. whisk in the vegetable oil, vanilla extract, and orange juice. stir in the chocolate chips and the flour mixture until no dry lumps remain. divide the cookie dough into two pieces. form each piece into a roll about 3 inches wide and 12 inches long. place the rolls, side by side, the prepared cookie sheet.
bake in the preheated oven until the rolls have started to brown, about 20 minutes. remove the rolls from the oven a rack. let cool about 10 minutes until cool enough to handle; cut the mandelbrot into 1/2-inch thick slices. return the cookies to the baking sheet and lay them flat.
return to the oven and bake until lightly golden, about 15 minutes more. allow to cool completely on a wire rack before serving.

chewy chocolate chip oatmeal cookies

Ingredients

Servings: 3
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 325 degrees f (165 degrees c).
in a large bowl, cream together the butter, brown sugar, and white sugar until smooth. beat in eggs one at a time, then stir in vanilla. combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. mix in the quick oats, walnuts, and chocolate chips. drop by heaping spoonfuls ungreased baking sheets.
bake for 12 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.